It’s already pretty clear that I love frittatas. After all, not only are they delicious, but you can throw in just about anything and they come out amazing!
However, with my schedule, making a frittata for breakfast would be something that could only be done on the weekend — because although they are a snap to put together, you do still have to wait a bit for them to bake and cool.
Of course, that’s brings me to yet another wonderful thing about frittatas: they are equally nommy cold or at room temperature. So, you can easily make them ahead of time for a packed lunch, potluck, or picnic.
Still, sometimes I am so frantic in the mornings that even dishing out a serving of leftovers can be too time consuming (it’s sad, but true).
The solution? The nommy goodness of a frittata in a cute, portable little muffin!
Egg Muffins with Zucchini and Kalamata Olives
(Yields 12 muffins)
Ingredients:
- 1 to 2 T coconut oil
- 2 cloves garlic, peeled and finely chopped
- 1 zucchini, quartered and diced
- 4 oz. mushrooms, sliced
- 1/2 red onion, chopped
- 20 Kalamata olives, chopped
- 7 eggs
- 1 bunch fresh basil, chopped
- 2 to 3 tsp all-purpose, salt-free seasoning blend
- Sea salt, according to taste
- Pinch of crushed red pepper
 |
| Here they are cooling for the busy week ahead! 🙂 |
In a large wok, or skillet, heat the coconut oil until melted. Add the garlic to the pan and sauté for about thirty seconds or until golden. Add the zucchini, mushrooms, and onions, and sauté until tender. Stir in the Kalamata olives.
Special Price! - Virgin Coconut Oil, Gold Label - 2 pints - Buy 1 Get 1 FREE!
