Joyous Blog

Zucchini Frittata Cups Recipe

Aug 6, 2013 BY Joy McCarthy

Good day joyous readers,

I hope you had a wonderful weekend! Lucky for us in Canada, we had an extended one because Monday was a holiday. My sweet man and I took advantage of it and headed up to the farm (my parents house) for a little visit. It was full of relaxation from cooking to eating, basking in the sunshine and lazing on the grass. One of the first things I always do when I get up north is take my shoes and socks off. It is SO grounding and invigorating especially when you live in a high rise condo like we do. I encourage you to walk barefoot on the grass as often as possible!

Upon our arrival Ma McCarthy gave us some homemade chocolate chip oatmeal cookies (her amazing recipe will be in my JOYOUS HEALTH book that comes out this year!) and asked us what we thought of the meals she was planning. She pulled out a newspaper article from their local paper for a frittata recipe that had zucchinis as the main ingredient. How perfect! Zucchinis are growing like mad right now too and this sounded like the perfect dish for brunch the next day.

You can learn all about the health benefits of zucchinis in this post. You will be amazed!

Remember all the kerfuff that was circulating on TV, online and in newspapers about eggs being the equal to smoking cigarettes earlier this year? It's rubbish and you can learn about eggs in this post. I do recommend you buy organic or at least buy from a farmer you know and can ask them questions to ensure you are getting the best quality eggs.

Back to our recipe today -- the next morning we made this recipe together! It was absolutely delicious and the flavours of green onion and herbs were fresh and vibrant. The original version was created by Jill's Table but we improvised with the ingredients we had on hand and changed up the method, in other words, we made it joyous-health-approved.

Zucchini Frittata Cups

Ingredients:

3 cups zucchini grated (approximately 2 zucchinis, yellow or green)

1 tsp sea salt or himilayan rock salt (Not table salt)

8 eggs (I recommend certified organic eggs or eggs from a farmer you know -- you can meet many eggs farmers at markets all across Ontario)

3 green onions chopped

1 garlic clove minced

1/4 cup fresh basil

1/4 cup fresh parsley

1/4 cup crumbled goat cheese (Can't eat cheese? Use equal amount nutritional yeast instead)

Method:

Once the zucchinis are grated, place them in a wire strainer and squeeze out the excess water. Season with sea salt.

In a large bowl, whisk all 8 eggs. Add the zucchini, onions, garlic, fresh herbs and crumbled goat cheese and stir together.

Using a muffin tin, grease 8 cups or line with paper cups. Preheat oven to 375 F. Spoon mixture into muffin tin. You should have enough for 8 frittata cups. Bake for 25 minutes or until the edges are light golden. Let cool for 5 minutes before serving. Serve warm or cold.

These frittata cups could be enjoyed the next day with a large green salad -- the perfect bagged lunch at the office because it's healthy and delicious.

Walker grating the zucchini

Fresh herbs from Ma McCarthy's garden and zucchini from my Organics Live Delivery

I hope you try out this recipe and do let me know what you think in the comments section.

By the way, many of you have made my peach raw tart that I shared on the Morning Show last week during my Raw Uncooking segment. Thank you for sharing your photos with me via instagram and twitter -- I love seeing what you create!! If you have any summer BBQ's or upcoming pot lucks, I highly recommend this recipe if you haven't already tried it. The recipe linked here has apples, but I swapped it for local peaches and did NOT sautee them unlike the original recipe.

Have a joyous day!

Aug 6, 2013 BY Joy McCarthy
13 Comments
Krisha   •   August 7, 2013

Made these last night for dinner. So yum. Hubby loved them too =) They make for great toddler food too...never thought of doing eggs in muffin tins.

Reply
Joy McCarthy   •   August 7, 2013

Awesome! Thank you for letting me know. Always great to get feedback on my recipes.


Patricia   •   August 14, 2013

I made these for dinner and they are amazing! I've made several of your recipes and they're always delicious...can't wait for your book to come out!

Reply

Anne   •   August 16, 2013

Pardon my ignorance, but what do you use to grease your pans? Can I use coconut oil - or do you just use butter? Thanks!

Reply

Elaine   •   August 19, 2013

Hi Joy - great recipe, can't wait to try. Would a serving be one? Have you tried freezing these?

Reply
Joy McCarthy   •   August 19, 2013

No I haven't actually. I don't find that largely egg-based recipes freeze well. If you try it, do let me know!


Emily   •   September 3, 2013

How would you alter this recipe to make as a quiche in a cake pan instead?

Reply
Joy McCarthy   •   September 4, 2013

Well a quiche normally has a crusty bottom ie. pastry. But you could just pour the whole mixture into a cake pan and cook as is! I would cook for a little longer.


Box Contents and Some Big News – Toronto, Sept. 5th | Organics Live   •   September 5, 2013

[…] Gluten-Free Cauliflower Crust Pizza & Arugula Apple Almond Salad + Dessert Watermelon Radish and Beet Salad Zucchini Frittata Cups […]

Reply

Amyris   •   August 25, 2014

What a brilliant idea! I made it with kale cause I didn't have zucckinis and could not wait to try it... they were delish... Thanks!

Reply

Julia   •   October 20, 2014

Hi Joy, This recipe looks great and was planning on trying it tonight. Just wondering how long you would suggest keeping them in the fridge for. I would like to keep them for breakfast for the week but don't know if that is safe. Thanks!

Reply
Joy McCarthy   •   October 21, 2014

Anywhere from 3-5 days. If you make them on Monday morning then my guess would be Thursday/Friday as an expiry date. Give them a good sniff!


Erica Giesbrecht   •   November 8, 2016

Soooo good! I made a few substitutions because of what I had on hand and because I wanted to use less salt for it to be more baby friendly. In parchment paper muffin cups, I put a mix of just under 3 cups zucchini (drained - was surprised at how much water is in a zucchini!), about 1/2 cup sautéed leeks (measured after sauté), 1/2 cup sautéed kale (measured after sauté), 1 small finely chopped shallot, 1/2 tsp salt instead of 1 tsp, and dried basil & parsley instead of fresh. It made 12 full muffin cups, and took 30 mins at 350C. Delicious! Definitely to be repeated, and perfect for both baby and for bringing for breakfast on my commute to work! Thank you!

Reply

Post Comment

More Posts
A 4-week program to feel vibrant every day Learn More

Joy Recommends