Portion-controlled, protein-packed portable meals for on-the-go lifestyles. These freeze well, so I can grab a few for lunch when I'm short on time.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Prepare 12 muffin cups with cooking spray.

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  • Whisk egg whites, eggs, and half-and-half together in a bowl. Stir zucchini, green onion, and cheese into the egg mixture; pour into prepared muffin cups.

  • Bake in preheated oven until set in the middle, 30 to 35 minutes.

Nutrition Facts

45 calories; protein 4.5g 9% DV; carbohydrates 1.9g 1% DV; fat 2.2g 4% DV; cholesterol 36.7mg 12% DV; sodium 74.1mg 3% DV. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/16/2014
Awesome! Added 1 clove shredded garlic sautéed. Blanched 3 asparagus spears cut on the bias and added to mixture. Finished the last 5 minutes with a small amount of shredded Parmigiano Reggiano. Read More
(6)

Most helpful critical review

Rating: 3 stars
06/30/2015
Yummy but very hard to get out of the pan! Used a pastry brush and veggie oil to thoroughly grease the cups too. Convect baked at 350 for about 25 minutes. Would add salt next time too. Read More
(2)
23 Ratings
  • 5 star values: 13
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/16/2014
Awesome! Added 1 clove shredded garlic sautéed. Blanched 3 asparagus spears cut on the bias and added to mixture. Finished the last 5 minutes with a small amount of shredded Parmigiano Reggiano. Read More
(6)
Rating: 4 stars
02/15/2014
Healthy great flavor good reheated great consistency. My big complaint is that they were very hard to get out of the muffin tins and then to clean the pan. On my second attempt I greased the cups very well and had the same problem. Maybe muffin wrappers are necessary. Read More
(5)
Rating: 5 stars
01/14/2014
Awesome! What a great way to use up the shredded zucchini in my freezer from the Summer's bounty! My family are not huge zucchini lovers in general but this is one of those recipes where you get the nutrients from the zucchini without really even noticing it's in the dish- which is great. Flavorful and wonderful texture. I served as a side dish for dinner but I can definitely see how it would be easy to make these work for breakfast too by playing with the mix-ins a little! Read More
(4)
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Rating: 5 stars
10/23/2014
Great taste and easy to make. Subed coconut milk for half and half and used goat cheese. Turned out very nice. A great to go breakfast. Thank you for the recipe.. Read More
(4)
Rating: 4 stars
08/01/2016
Full disclosure: I don't like eggs I tolerate them. I made these because they're healthy and can be frozen. That said I really like them as a base but think more should be added. I did add corn which really tastes good and some salt and pepper. Next time I make them I'll add bacon ham or sausage. I think they'd be good with spices as well. I didn't have any sticking problems as one reviewer did. Read More
(3)
Rating: 3 stars
06/29/2015
Yummy but very hard to get out of the pan! Used a pastry brush and veggie oil to thoroughly grease the cups too. Convect baked at 350 for about 25 minutes. Would add salt next time too. Read More
(2)
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Rating: 5 stars
06/03/2015
Great recipe. I have been looking for a way to use my frozen grated garden zucchini other than making zucchini bread. I tried this recipe and it turned out great. I froze my zucchini in two cup packages and I did have to use two packages and drain them before adding it to the recipe as frozen zucchini gets pretty watery. Otherwise I stayed with the recipe and they turned out great. Read More
(2)
Rating: 5 stars
10/07/2014
I made these in a mini cupcake pan and they were a nice appetizer. Need a little bit more of some different cheese. Yummy and Healthy! Read More
(2)
Rating: 3 stars
07/29/2016
These definitely need seasoning- added salt pepper garlic powder fresh chopped sage and a chopped up cayenne pepper. Also make sure to squeeze the majority of the water out of the zucchini otherwise your frittatas will be too watery. Otherwise they are a healthy breakfast- could always add a crust if you want the carbs. Read More
(1)