INGREDIENTS:

2 teaspoons olive oil

1 small yellow onion, diced

1 medium garlic clove, minced

1 small zucchini, finely shredded (about 1 cup)

2 tablespoons mixed fresh herbs; rosemary, thyme and parsley – this is what I used! 

1/2 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

10 large eggs

DIRECTIONS:

1. Preheat oven to 350 degrees Fahrenheit. Grease a standard 12-cup muffin pan.

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

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