Easy, fast ... these zucchini and cheese frittatas that we prepare today can become a great Weekend breakfast. They also work very well both at lunch and dinner, accompanied by a good salad. Do you dare to prepare them?
All the zucchini and cheese frittatas They are prepared very comfortably in the metal molds that we usually use to make muffins and muffins. Thus, we also achieve a much more attractive and practical individual presentation! In addition to the zucchini and cheese, you can add ham or bacon to the equation.
Zucchini and cheese frittatas
The zucchini and cheese frittatas we make today are quick and easy; perfect to present as breakfast or weekend brunch.
Author María
Recipe type: Brunch
Rations: 6
Preparation time:
Cooking time:
Total time:
Ingredients
- Oil to grease the molds
- 4 eggs
- 5 tablespoons whole milk or liquid cream
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 baby zucchini grated
- 50 g. of ham cooked in cubes
- 35 g. grated (emmental) cheese
- 2 tablespoons of chives, finely chopped
- A pinch of chives
Preparation
- We preheat the oven to 200ºC.
- We grease 6 molds for muffins with oil.
- We beat the eggs in a bowl until fluffy.
- We incorporate the milk, the salt and the pepper and we beat again to integrate them.
- In another container, we mix the zucchini, the ham and the cheese (reserving the latter a little for the end).
- We distribute the mixture of zucchini, ham and cheese evenly in the 6 molds.
- Then we pour the egg about the filling.
- We distribute the remaining cheese, chopped chives and chives on top.
- We bake at 190ºC until the fittata inflates and when we click in the center we check that it is done. Approximately 15 minutes.
- We take out of the oven and we unmold with care at your service.