Zucchini Feta Frittatas

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So this might technically be one of Poppy's fav recipes, but these Zucchini Feta Frittatas are truly our favorite breakfast item these days. Easy to prep, easy to heat, and EASY to eat.

Two zucchini feta frittatas with a side of berries and sliced bananas on a ceramic plate and a cup of water in the top right corner


 

Why I Love This Recipe

So yes, this is technically being filed under the baby food section of WGC, but let me tell you... these Zucchini Feta Frittatas are great for the entire family. Easy little egg bites filled with zucchini to get some greens, plus some feta for that salty briny bite, it's heaven in a bite. I've been prepping them ahead on the weekends and re-heating in a toaster oven or microwave for 15-20 seconds in the morning to serve. They are truly perfection.

Ingredients & Substitutions

Ingredient shot of individual ingredients in clear bowls including eggs, feta cheese, salt and pepper, chives, olive oil, onion, and zucchini.
  • Zucchini – you could easily swap the zucchini for another veggie like bell peppers or mushrooms
  • Onion
  • Eggs
  • Olive Oil
  • Chives
  • Feta Cheese – feel free to swap for another cheese like Monterey Jack or cheddar.
  • Salt & Pepper

*For a full list of ingredients and instructions please see recipe card below

How to Make Zucchini Feta Frittatas

Chopped zucchini seasoning with salt and pepper sautéing in olive oil in a cast iron skillet

Step 1: In a large 10 inch skillet heat the olive oil over medium high heat. Sauté the diced zucchini and onion and saute for about 5 minutes until they are slightly soft. Season with salt and pepper.

Sautéed zucchini lined in the bottom of a cupcake tin

Step 2: Add the sautéed vegetables to the bottom of a sprayed regular sized muffin pan

Clear mixing bowl with beaten eggs, feta cheese, chives, and salt and pepper

Step 3: In another bowl, whisk together 8 eggs and season with salt and pepper and add the chopped chives and feta.

Sautéed zucchini and egg mixture in a cupcake tin

Step 4: Fill the remaining area in the muffin tin with the egg, gently stirring the ingredients together. Bake in the oven for 10-12 minutes until the eggs are completely set.

How to Store Zucchini Feta Frittatas

To store this recipe, simply transfer the leftover mini frittatas to an air-tight container and refrigerate for up to 4 days! Simply microwave for 45 seconds to 1 minute and serve! This is perfect for easy, on-the-go breakfasts during those hectic mornings when you're short on time.

How to Freeze Zucchini Feta Frittatas

Yes, these babies can be frozen! Similarly to storing in the refrigerator, transfer to an air-tight container and freeze for up to 3 months! When you're ready to eat, pop them in the oven at 275 degrees F (135 degrees C) for 20 minutes. It's that simple!

Tips & Tricks

This is one of those recipes that preps ahead beautifully! I bake these in the oven but you could easily do them in a countertop oven if you prefer or even... gasp.... in a microwave if you're using a microwave safe vessel for cooking. They are easy to eat and easier to make and you can jazz them up with any number of mix ins. A few of my favorites are:

  • Roasted red peppers, chopped
  • Leftover roasted squash, broccoli, potatoes or just about any other veggie.
  • Any kind of cheese minus blue cheese (that's just out families personal preference)

FAQs

Can I prepare the frittata mixture ahead of time?

Sure can! Prep the mixture the night before, refrigerate, and then bake them in the morning.

How is a frittata different from an omelet?

A frittata is baked and an omelet is done on the stove top in a nonstick skillet!

What's the difference between a frittata and a quiche?

The ratio of cream to eggs is what makes a frittata different than a quiche and the addition of a crust! Frittata's are crustless and quiche typically have a crust of some sort.

Cooked zucchini feta frittatas in a cupcake tin

Similar Recipes

Looking for more amazing breakfast ideas? Check out my 100 favorite breakfast recipes here

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!

Zucchini Feta Frittatas from www.whatsgabycooking.com (@whatsgabycookin)

Zucchini Feta Frittatas

Author: Gaby Dalkin
4.9 from 10 votes
An incredibly easy make ahead breakfast that works for both babies, kids and adults. You'll add this to your Sunday agenda for the rest of time so you have easy breakfasts ready to go during the week
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine French
Servings 12 Bites

Ingredients
  

  • 1 zucchini cut into a small dice
  • ½ onion cut into a small dice
  • 1 cup feta cheese
  • 8 eggs beaten together
  • 2 tablespoons chives
  • salt and pepper to taste
  • olive oil for drizzling

Instructions
 

  • Preheat oven to 350° F. In a large 10 inch skillet heat the olive oil over medium high heat. Sauté the diced zucchini and onion and saute for about 5 minutes until they are slightly soft. Season with salt and pepper. Add the sautéed vegetables to the bottom of a sprayed regular sized muffin pan.
  • In another bowl, whisk together 8 eggs and season with salt and pepper and add the chopped chives and feta. Fill the remaining area in the muffin tin with the egg, gently stirring the ingredients together. Bake in the oven for 10-12 minutes until the eggs are completely set.

Notes

Make these on the weekend to prep for the week. They reheat easily in the toaster oven or microwave.

Nutrition Information

Calories: 80kcal | Carbohydrates: 2g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 120mg | Sodium: 189mg | Potassium: 99mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 266IU | Vitamin C: 4mg | Calcium: 82mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

17 Comments

  1. 5 stars
    These are soooo good! I made them during my daughter's nap-time and had to seriously stop myself from polishing them off. I skipped onions and added in spinach. I made these in a mini muffin tray which felt like a great size for my 9 month old. Gaby recommended skipping the liners to help them crisp up and it was super helpful! I ended up baking these for 13-14 minutes and then turned off the oven and kept them inside for another 2 minutes. So easy and so tasty!

  2. 5 stars
    These are very flavorful and easy to make!

    My one mistake was putting some of them in silicon muffin liners (to make cleanup easier), but I was missing two liners. The two egg muffins that were in the pan without liners cooked MUCH faster. The other 10 egg muffins in the liners also didn’t puff up as much.

    Now I know to do all one way or the other for next time!

  3. Can I spray my good non stick muffin pan? I thought it was bad for the pan?? I’m happy to do so if you had good results

  4. If you make these on Sunday, they’re good in the fridge for the whole week? Or do you need to freeze some?

  5. 5 stars
    SO delicious and so EASY! My 1 year old and 4 year old thought so too, so total win! I only had 1/3 cup feta but it still came out fantastic. Thanks for the recipe!

  6. 5 stars
    These are amazing for adults and little ones! I grated the zucchini so my husband and son didn’t even know it was in there. Also, helpful to use silicone muffin cups if you have issues with eggs sticking to the muffin pan, you just need to bake a little longer if you use those. Thanks for this recipe!

  7. 5 stars
    Baby approved! My 11 month old claps for these and nearly inhales them! My husband and I also enjoy them.

4.91 from 10 votes (4 ratings without comment)

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