My Account
Login
Product has been added to your cart.

More results...

Search in:
Entire site
Products
Recipes
Posts
Pages

Sundried Tomato Zucchini No Bread Muffin Frittata

Sundried Tomato Zucchini No Bread Muffin Frittata

Sundried Tomato Zucchini No Bread Muffin Frittata

Sundried tomatoes are exactly that! Tomatoes that are dried in the sun. Why would you want dehydrated tomatoes, you might ask? Because texture, flavor are everything. And, sundried tomatoes retain their nutrients.

Sundried Tomato Zucchini No Bread Muffin Frittata
Sundried Tomatoes in Oil and Herbs

 

A few of the nutrients in sundried tomatoes, include:

  • Potassium, and lots of it
  • vitamin c which is vital to the immune system
  • lycopene which is an essential antioxidant

Sundried tomatoes are available “plain” or packed in olive oil. Either are good in recipes. The plain packed work well in soups and other dishes that have added liquid such as water or vegetable broth. In this recipe, sundried tomatoes packed in oil are used for added moisture. Drain the tomatoes prior to use and chop finely. Too much oil in this recipe can make the frittata overly moist.

Let’s talk about zucchini! Zucchini is a member of the squash family. High in water content, this squash is one of those foods that looks like a vegetable but is actually a fruit. Why is it a fruit? It contains seeds! Due to its neutral flavor, zucchini is a super ingredient for a variety of recipes. One recipe idea is to make zucchini noodles! These spiraled noodles are used here: Zucchini Pasta with Tomato Sauce

Now, let’s get to the frittata part. I was first introduced to the frittata in Italy. A frittata is simply an open-faced omelet. This is great news because I have trouble flipping an omelet! Frittatas are fun to make, in my opinion. Many ingredients work in a frittata.  Recipe: Vegetable Herb Frittata

Sundried Tomato Zucchini No Bake Muffin Frittata
Sundried Tomato Zucchini No Bake Muffin Frittata

Here are some examples of fresh ingredients for a frittata:

  • Sundried tomatoes! LOL, of course. Those are used in this recipe. I am being silly.
  • Fresh herbs like mint, basil, and thyme
  • Goat cheese
  • Parmesan cheese
  • Asparagus
  • Green onion
  • Bell peppers of all colors

Ready for recipe tips? As I mentioned, drain the oil off of the sundried tomatoes and then chop them finely. Quickly blanch the zucchini for 10 seconds before roasting. Cut zucchini slices in to 2 to 4 inch slices. Use plain goat cheese and crumble before adding. That’s it! More tips to follow below.

Whisking_Eggs

Oops, what’s the secret of the Sundried Tomato Zucchini No Bread Muffin Frittata?

  • Coating the muffin tin with a bit of butter or grapeseed oil
  • Patting the zucchini dry with a paper towel before adding to the muffin tin

 

Enjoy more Recipes, Cookbooks, Real Estate and Lifestyle Tips:

Recipe

Sundried Tomato Zucchini No Bake Muffin Frittata
Breakfast and Brunch
Zucchini wraps this oven baked frittata with goat cheese, herbs, olives, pine nuts, and sundried tomatoes

Ingredients

6 small zucchini, sliced lengthwise into 24 strips about 1/4-inch thick
Sea salt, as needed
Ground black pepper, as needed
Grapeseed oil, as needed
1/4 cup sundried tomatoes, finely chopped
1/4 cup seedless kalamata olives, finely chopped
1/2 cup seeded and diced roma tomatoes
1/4 cup chopped fresh basil
2 tablespoons pine nuts, toasted (see note below)
1 green onion, minced
11 ounces plain goat cheese
6 eggs, slightly beaten
Optional: 2 tablespoons seeded and diced fresh jalapeno peppers
Optional: chopped cilantro
Optional: add the fine zest of 1 lemon to the egg mixture prior to pouring into the muffin tins
Optional: substitute egg whites or "egg beaters" for whole eggs

Instructions

Preheat oven to 375*F.
In a large boiler filled 3/4 with water and 2 pinches of sea, bring water to a boil and add zucchini.
After 10 seconds, remove and drain zucchini slices.
Transfer to a baking sheet and pat zucchini dry with paper towels.
Remove zucchini slices, wipe baking sheet dry and line with parchment paper.
Toss zucchini with about 1 1/2 tablespoons of grapeseed oil, a pinch of sea salt, and a pinch of black pepper.
Place zucchini in oven and roast about 10 minutes; remove from oven and set aside.
Using a paper towel, coat muffin tin lightly with grapeseed oil.
Line each muffin tin with a zucchini slice, reserving remaining zucchini for later use.
In a large mixing bowl, combine sundried tomatoes, olives, roma tomatoes, basil, pine nuts, onion, goat cheese, and eggs and mix to combine.
Pour mixture in each of the 12 muffin tins.
Use the remaining zucchini slice to add a "curl" to the top of the egg mixture.
Bake for about 25 minutes or until a toothpick inserted comes out clean.
Remove from oven and allow to cool for about 10 minutes.
Serve with hot sauce, a drizzle of extra virgin olive oil, or a sprinkle of freshly chopped cilantro and lemon zest.
NOTE: quickly toast pine nuts on medium heat in a skillet on the stove top; pine nuts are toasted with slightly golden and the aroma of the nut is present

Serves

12

Preparation Time (hrs/min)

0, 27

Cooking Time (hrs/min)

0, 23

You may also like:

Share

Books by The Bikini Chef®