Zucchini Scallion Frittata Cups


These zucchini egg cups are portion-controlled and protein-packed meals for on-the-go lifestyles. They freeze well, so I usually grab a few for lunch when I'm short on time.

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
12 egg cups


  • cooking spray

  • 7 egg whites

  • 3 eggs

  • 2 tablespoons half-and-half

  • 2 cups shredded zucchini

  • 1 cup chopped green onion

  • 3 tablespoons grated Parmigiano-Reggiano cheese


  1. Preheat the oven to 350 degrees F (175 degrees C). Prepare 12 muffin cups with cooking spray.

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

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

Nutrition Facts (per serving)

45 Calories
2g Fat
2g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 45
% Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 37mg 12%
Sodium 74mg 3%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 5g
Vitamin C 5mg 26%
Calcium 36mg 3%
Iron 0mg 2%
Potassium 132mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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