Muffins aux œufs et à la courgette

Ingrédients

• 2 teaspoons olive oil
• 1 yellow onion (small; diced)
• 1 garlic clove (medium; minced)
• 1 zucchini (small; finely shredded - about 1 cup)
• 2 tablespoons fresh herbs* (like rosemary, thyme, parsley, basil, or chives)
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 10 large eggs

Préparation

1. 1

   Preheat oven to 350 degrees Fahrenheit. Line a standard-size, 12-cup muffin pan with silicone liners.*

2. 2

   Place a medium saute pan over medium heat. When hot, add the olive oil. Add the onion and cook, stirring occasionally, until softened, 4-5 minutes. Add the garlic and cook for another minute. Remove from heat and let cool. Once cooled, pour the onions and garlic into a large bowl. Add the zucchini, herbs, salt, and pepper to the bowl and combine. Add the eggs and whisk vigorously until well-blended.

3. 3

   Divide the mixture between the muffin cups. Bake until set and no longer jiggly, 25-30 minutes.

4. 4

   Remove from oven and let cool for about 10 minutes, then carefully remove the frittatas from the cups before they are completely cool (they'll be harder to remove and might stick otherwise).

5. 5

   Frittatas keep refrigerated in an airtight container for 3-4 days. They can also be frozen if desired.