Reprinted from The Blood Type Diet Website (

Mini Zucchini Frittatas with Jalapeño
3 votes


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.

Best Used By Blood Types:
  • Type B (4 beneficials)
  • Type B Non Secretor (3 beneficials)
  • Type O (4 beneficials)
  • Type O Non Secretor (3 beneficials)
  • Breakfast
  • 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:
  1. Preheat the oven to 350F/180C/Gas Mark 4.
  2. Heat the olive oil in a medium sauté pan over medium heat.
  3. 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.
  4. Set aside to cool.
  5. Whisk the eggs with the salt and pepper.
  6. Lightly coat 6 standard-size muffin tin cups with ghee or nonstick spray.
  7. 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.
  8. Bake for 12-14 minutes, until the frittatas are puffed up, firm, and golden brown.
  9. 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.
  10. Gently tap the frittatas out of the tin.
  11. Serve hot or chilled. They can be stored, covered, in the fridge for up to 2 days.
  12. Serves 6

BTD Core Ingredients Analysis:

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Egg (chicken)1 N N N B N N N N
Onion (Red/Spanish/Yellow/Whit...1 ,2 B B N N N B B B
Zucchini1 N N N N N N N N
Olive Oil1 ,2 B B B B B B B B
Pepper (Cayenne/Red Flakes/Jal...  A A A A N N N N
Sea Salt1 N N N N N N N N

BTD Variations and Substitutions Analysis:

Vegetable Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Mushroom (Portobello)1 ,2 N N N N N N N N
Potato (Sweet)3 ,4 A N B B B B B N
Pepper (Sweet/Red/All Varietie...1 ,2 A N A A B N B B
Pepper (Green/Yellow/All Varie...1 ,2 A N A A B N N N

[1] This recipe uses ingredients which may help limit bacterial overgrowth.
[2] This recipe uses ingredients which may be high in pesticides.
[3] This recipe uses ingredients with a high glycemic index.
[4] This recipe uses ingredients which may help the body to detoxify.

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.

    If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.

    Please Note:
    When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.

    Revision History:
    • Revised Jun 08, 2008 at 10:49 AM By: Rodney