Reprinted from The Blood Type Diet Website (www.dadamo.com)
Mini Zucchini Frittatas with Jalapeño
Description:
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.
Ingredients:- 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)
How to make it:- 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
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