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Easy-Peasy Zucchini and Tomato Frittata Egg Cups


12 eggs

1/2cup of almond, coconut or cashew milk

1 tsp italian seasoning

1 tsp garlic powder

1 cup of grape tomates (cut in half)

½ cup grated zucchini

1 cup of fresh spinach


1. Preheat oven to 350F. Grease a 12 regular muffin cups pan with coconut oil or line with paper muffin cups.

2. In a large bowl, whisk together eggs, dairy-free milk, italian seasoning and garlic powder. 3. Stir in grape tomatoes, grated zucchini and spinach.

4. Fill muffin cups about ¾ full and place in preheated oven. Bake for 15-20 minutes, until frittatas have risen and are golden on top.

5. Store in fridge for 3-5 days or store in freezer for up to 3 months.

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