Zucchini & Mint Frittatas

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13 Ingredients

Number of servings

Tomato sauce

1tablespoons olive oil
1 onion, finely chopped
1-2 cloves garlic, crushed
500grams plum tomatoes, chopped

1tablespoons olive oil
1 onion, finely chopped
2 zucchini, halved lengthways and thinly sliced
6 eggs
1 1/4 cup skimmed milk
3tablespoons grated Parmesan cheese
2tablespoons mint, chopped
1 pinch salt
1 pinch pepper

Method

Step 1 of 5

Lightly oil a 12-hole muffin tin.

Step 2 of 5

Make the sauce. Heat the oil in a saucepan, add the onion and fry for 5 minutes, stirring occasionally, until softened and just beginning to brown. Add the garlic, if using, and the tomatoes and season with salt and pepper. Stir and simmer for 5 minutes until the tomatoes are soft. Purée in a blender or food processor until smooth, then pass through a sieve into a bowl and keep warm.

Step 3 of 5

Heat the oil in a frying pan, add the onion and fry until softened and just beginning to brown. Add the zucchini, stir to combine and cook for 3-4 minutes until softened but not browned.

Step 4 of 5

Beat together the eggs, milk, Parmesan and mint in a bowl, then stir in the zucchini. Season well and divide the mixture between the 12 sections of the prepared tin. Bake in a preheated oven, 190°C for about 15 minutes until lightly browned, well risen and the egg mixture has set.

Step 5 of 5

Leave the frittatas in the tin for 1-2 minutes, then loosen the edges with a knife. Turn out and arrange on 6 plates with the warm tomato sauce. Garnish with extra mint leaves, if liked.