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Any Vegetable Frittatas

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 frittata muffins


  • Olive oil, enough to grease pan
  • 1 onion, chopped
  • 2 medium zucchini, sliced thin
  • Salt and pepper to taste
  • 10 egg whites
  • 1 tablespoon chopped fresh basil
  • Arugula, as garnish


  1. Preheat oven 200°C / 395°F.
  2. Grease an 8 by 8 square baking pan.

  3. In a large skillet heat oil or ghee.
  4. Add onion and cook on low heat until slightly brown.
  5. Add zucchini and cook 5 more minutes until vegetables look caramelized.
  6. Remove from heat and let cool slightly.
  7. Add eggs, basil, salt, and pepper to the pan and mix well.
  8. Use a spatula to transfer egg mixture from skillet to baking dish.
  9. Sprinkle with cheese if desired.
  10. Bake for 30 minutes or until eggs are set in the center.
  11. Slice and serve.
  12. Garnish with arugula.

Recipe Notes

Can be made the night before and reheated in an oven.
If you use watery veggies like spinach and tomatoes, sauté them long enough to remove moisture and add flavor.
Try these all-star combinations: smoked salmon and onions or spinach, tomatoes and mushrooms.
If you can tolerate dairy, add some shredded cheese once in a while.