This is one of my to-go recipes: easy and quick. All you need is four ingredients plus salt and pepper to taste: zucchini, mint, onion and eggs. Yes, that simple. Sometimes I have them for breakfast and other times for dinner with a salad. It’s versatile and delicious. No oil, dairy-free and gluten-free.
Ingredients (serves 6 mini frittatas) :
– 1 medium zucchini (I used a yellow zucchini)
– 1/2 onion
– 6-8 fresh mint leaves
– 6 eggs (if you prefer you can use 3 whole eggs and 3 whites)
– Salt and pepper to taste
– Grate the zucchini and sprinkle some salt. Leave in a strainer for about 20 minutes. This will drain the water from the zucchini so your “fritatta” doesn’t become watery.
– Whisk the eggs, chop the onion and the mint leaves and add to the egg mixture. Sprinkle some salt and pepper. Whisk until all ingredients are mixed together. Pour into small muffin tins and bake at 350 degrees F. for 20 minutes. (You’ll know that they are ready when the edges get golden.)