|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Mini Zucchini Frittatas with Jalapeño |
This recipe comes from the cookbook Isabel's Cantina. It's a great entree for breakfast or brunch and the leftovers make terrific snacks!You can substitute mushrooms, sweet peppers, tomatoes and sweet potatoes for various ingredients in the main recipe.
How to make it:
- 1 Tablespoon/15 ml olive oil
- 1 medium zucchini, diced
- 1/2 medium yellow onion, diced
- 1 red jalapeño or other hot chile, finely diced
- 8 large eggs
- 1/2 teaspoon/2-3g sea salt (opt)
- Preheat the oven to 350F/180C/Gas Mark 4.
- Heat the olive oil in a medium sauté pan over medium heat.
- Add the zucchini, onion and jalapeño and cook until the onion is tender and translucent and the zucchini has begun to soften, about 3 minutes.
- Set aside to cool.
- Whisk the eggs with the salt and pepper.
- Lightly coat 6 standard-size muffin tin cups with ghee or nonstick spray.
- Fill each cup halfway with the eggs, then divide the vegetables among the cups and top with the remaining eggs. The muffin tins will be nearly completely full.
- Bake for 12-14 minutes, until the frittatas are puffed up, firm, and golden brown.
- Remove from the oven and let stand for a minute to set the eggs. The frittatas will rise quite high in the oven and then fall a bit as they rest.
- Gently tap the frittatas out of the tin.
- Serve hot or chilled. They can be stored, covered, in the fridge for up to 2 days.
- Serves 6