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Homemade Frittata Muffin Cups: Zucchini & Feta recipe photo
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Frittata Muffin Cups: Zucchini & Feta

These Frittata Muffin Cups are an easy, nutritious breakfast packed with zucchini, feta, and fresh veggies. Perfect for meal prep and busy mornings!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Keyword: Easy, Meal Prep, Quick, Vegetarian
Servings: 6 servings

Ingredients

  • 6 large eggs
  • 1 cup grated zucchini
  • 1/2 cup crumbled feta cheese
  • 1/4 cup diced bell pepper red or yellow for sweetness
  • 1/4 cup chopped onion
  • 1/4 cup chopped fresh spinach
  • 1/2 teaspoon garlic powder
  • to taste salt and pepper
  • as needed cooking spray or oil for greasing the muffin tin

Instructions

  • Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin generously with cooking spray or a light coating of oil.
  • Grate the zucchini and gently squeeze out any excess moisture using a clean kitchen towel or paper towels to prevent sogginess. Dice the bell pepper and chop the onion and fresh spinach finely.
  • In a large mixing bowl, crack all 6 eggs. Add garlic powder, salt, and pepper. Whisk vigorously until smooth and slightly frothy to incorporate air for fluffier frittatas.
  • Add the grated zucchini, crumbled feta cheese, diced bell pepper, chopped onion, and spinach to the beaten eggs. Stir gently to combine evenly.
  • Pour the egg and vegetable mixture evenly into the prepared muffin cups, filling each about 3/4 full to allow room for rising.
  • Bake in the preheated oven for 18-22 minutes, or until the frittata cups are set and lightly golden. Check doneness by inserting a toothpick in the center; it should come out clean.
  • Remove the muffin tin from the oven and allow the frittata cups to cool for a few minutes before carefully removing them with a butter knife or spatula. Serve warm or store for later.

Equipment

  • Muffin Tin
  • Mixing Bowl
  • Grater
  • Oven

Notes

  • Drain zucchini thoroughly to avoid soggy frittata cups.
  • Do not overfill muffin cups; fill only 3/4 full to prevent spills.
  • Use fresh vegetables for best flavor, or thaw and drain frozen veggies well before use.
  • Try swapping feta for goat cheese or mozzarella for different flavors.
  • Store leftovers in an airtight container refrigerated for up to 4 days or freeze for up to 2 months.