Today on Fresh Tip Tuesday we made mini frittatas packed with zucchini and carrots then baked in the Silicone Muffin pan. These healthy frittatas are also gluten-free and vegetarian. These are great not just for mornings but also for mid-morning snacks, or light dinners with a salad. Fun Facts about Zucchini: They have more potassium than bananas and are smaller ones are sweeter than lighter ones. Of course, they are full of vitamins and nutrients that can help prevent cancer and heart disease. Give them a try and let me know what you think!
Zucchini & Carrot Frittatas
Ingredients
Ingredients
- 4 eggs
- 1 carrot peeled longways
- 1 zucchini peeled longways
- 1/3 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 Tsp Italian Herb Seasoning, or more depending on your preference (schedule a DIY class to learn this amazing blend)
- Salt and pepper to taste
- Optional extras: extra mozzarella and/or pine nuts
Directions
- Preheat the oven to 350°F (180°C).
- Use Tupperware’s Click It Peelers to make wide strips of the zucchini and carrots. Alternate and roll around each other to form a veggie spiral. Place in the 6 Silicone Muffin Pan holes.
- Use Tupperware QuickShake Container to whisk together the eggs and seasoning. Add the ricotta cheese and shake til blended. Pour mixture over the carrots & zucchini. Add Salt and Pepper to taste.
- Bake for 25-30 minutes, or until set. Allow the frittatas to sit for 5 minutes before removing them from the pan.
Notes
Muffin Pan:
Muffin Pan:
These can be made using regular muffin pans, but if you do, be sure to grease the pan well. The Silicone Molds do not need to be greased.
Italian Herb Substitute: Parsley
If you do not have Tupperware’s Italian Herb Seasoning or an equivalent, use flat-leaf Italian parsley for this recipe, about 1/4 cup chopped.
Enjoy!
Order your Tupperware Fresh Finds at www.twcorinne.com, or message me at corinne@thefreshexpert.com/ today to schedule your own Tupperware Party (Facebook or in person) so that you can earn your products for FREE!