Fresh Recipe: Zucchini & Carrot Frittatas

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
  • 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
  1. Preheat the oven to 350°F (180°C).
  2. 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.
  3. 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.
  4. Bake for 25-30 minutes, or until set. Allow the frittatas to sit for 5 minutes before removing them from the 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.



Corinne Brown




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Fresh Recipe: Basic Muffin Mix

Basic Muffin Mix

Growing up my mom would often make muffins.  Not from the bag, from scratch.  We’d have oatmeal, bran, chocolate chip, fruit, strudel . . . you name it.   As I matured and started my own family the desire to make my own muffins for my girls began –  but what recipe???  I looked at different recipe books, searched online and was a little overwhelmed by the number of different ones out there.  So I went back to mom and she shared this amazing secret –  she always used this basic muffin mix and just added to it.  Let me tell you, it changed everything and I am super excited to share it with you!

Basic Muffin Mix

1 cup Self Rising Flour
1/4 cup Sugar
1 Egg, beaten
1/2 cup Milk
1/4 cup Vegetable Oil
1/2 tsp Vanilla

Stir dry ingredients together. (If adding chocolate chips or blueberries, stir into dry ingredients)

Mix Wet ingredients together and stir into dry, until just moistened.

Pour into muffin cups.  Bake @ 400 degrees F for about 12-15 mins.

Additions: (this is where the fun begins!)
1/4 cup Mini Chocolate Chips
1/2 cup Blueberries, Strawberries, etc
2 Tbs Amaretto and 1/4 cup toasted chopped Almonds
1/4 cup Cocoa Powder and 1/4 cup Mini Chocolate Chips

**the sky is really the limit**

Of course, my Fresh Product Pick for my measuring cups to my mixing bowl is Tupperware and you can get yours here!

Have fun and comment which additions you like best!

Corinne Brown

DIY Cereal Bars for Back to School

DIY Cereal Bars

Tupperware recently shared an amazing video on DIY Cereal Bars.  Not the ones made with different cereal, but the grain and fruit bars like NutriGrain, etc.  My girls love them for breakfast and we all know breakfast is one of the most important meals of the day!


On my last TV spot on Bounce TV I shared this great recipe of DIY Cereal Bars as a go to for Back to School.   I hope you love it as much as they did (as well as my family.)

DIY Cereal Bars

  • 1 cup old fashioned oats
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • ½ tsp. table salt
  • 1 tsp. baking powder
  • 1 egg
  • 1 stick unsalted butter, melted
  • ½ tsp. vanilla
  • ½ cup honey
  • 10 tbsp. desired jam for filling or 1½ cups fresh strawberries, hulled & chopped using the Power Chef.


  1. Place oats into base of Power Chef fitted with blade attachment. Cover and pull cord until oats are finely cut.
  2. In a medium bowl, combine oats, both flours, salt and baking powder.
  3. In a small bowl, stir together egg, melted butter, vanilla and honey.
  4. Pour butter mixture into flour and stir until combined.
  5. Place dough onto Silicone Wonder® Mat and roll out until approximately ¼″/.6 cm thick.
  6. Trim off edges of dough with the edge of the Silicone Spatula to make a rectangle.
  7. Using the edge of the Silicone Spatula, make as many 3½ x 4″/8 x 10 cm rectangles as possible with the dough. Re-roll any remaining dough.
  8. Spread 1 tbsp. of jam or chopped strawberries onto each piece of dough. Fold dough into thirds to close the bar and gently press down the ends.
  9. Preheat oven to 350° F/175° C.
  10. Place bars onto baking pan lined with Silicone Wonder® Mat. If desired, sprinkle with oats and bake for 15 minutes or until lightly brown.
  11. Store in sealed container up to three days or freeze up to one month.


Check out the segment on BounceTV here if you want to hear the other great Fresh Tips I shared for Back to School 🙂

Corinne Brown

*recipe from