Veggie Frittata Muffins

Zucchini or summer squash is one of my favorite summer veggies. I love picking up a couple from the farmers market and using them for side dishes all week. Currently, I’ve been getting the mini zucchini from Trader Joe’s and loving them! They’re just so cute. One large zucchini is only about 55 calories, 4 grams of protein, and 3 grams of fiber. It also contained 58 mg of vitamin C, 58 mg of magnesium, 123 mg of phosphorous, and 843 mg of potassium. A whole zucchini is pretty easy to eat at once so just think of all those nutrients you’re getting! Other summer squash varieties that have similar nutrient profiles include pattypan squash, crookneck squash, and round zucchini.

Veggie Frittata Muffins


  • 1 tablespoon olive oil
  • 3/4 cup mini zucchini, sliced
  • 1/2 cup baby portobello mushrooms, chopped
  • 4 whole eggs
  • 4 egg whites
  • 1/2 cup plain Greek yogurt
  • 2 tbsp crumbled feta cheese
  • Pinch salt and pepper


Preheat the oven to 350 degrees F. Meanwhile, heat olive oil in a saute pan over medium heat. Add the zucchini and mushrooms. Cook for about five minutes until soft. Set sauteed veggies aside while you make the egg mixture. In a large bowl whisk together the eggs, egg whites, and Greek yogurt and add a pinch of salt and pepper. Once veggies are cool add them to the egg mixture. Spray a muffin tin with nonstick spray. Pour egg and veggie mixture into muffin tin (should make about 8 muffins) and sprinkle with feta cheese. Bake for 15-20 minutes or until a toothpick comes out clean. Let cool. These can stored in the fridge for up to five days or in the freezer for one month.

Number of servings: 8 | Serving size: 1 muffin
Calories: 88, total fat: 5 g, total carbohydrates: 1 g, dietary fiber: 0 g, sugars: 1 g, protein: 10 g


What’s your favorite on-the-go breakfast? Tell me below!


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