Zucchini & Feta Mini Frittatas with Fresh Dill
Crustless mini frittatas packed with summer zucchini, feta and herbs — high-protein and made ahead for busy mornings.
Best for A make-ahead, vegetable-forward breakfast that delivers real protein without refined carbs.
These little baked frittatas are everything I want from a Mediterranean summer breakfast: eggs enriched with good olive oil, sweet grated zucchini cooked down so it doesn't weep, and salty feta that keeps every bite interesting. Squeezing the zucchini is the one step you can't skip — do it and the frittatas set with a clean, custardy crumb instead of a soggy middle. Bake a tray on Sunday and you have grab-and-go protein all week, warm or cold.
Ingredients
- 8 large eggs , large
- 300 g zucchini , coarsely grated (about 2 small)
- 120 g feta (full-fat, ~22% fat) , crumbled
- 30 ml olive oil , plus extra for greasing
- 3 scallions , thinly sliced
- 10 g Fresh dill , chopped
- 5 g fresh mint leaves , chopped (optional – can be omitted)
- 1 garlic cloves , clove, finely grated
- 3 g fine sea salt
- 1 g black pepper , freshly ground
- 1 Lemon zest , finely grated from 1 lemon (optional – can be omitted)
Instructions
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1
Heat the oven to 190°C and brush a 12-cup metal muffin tin generously with olive oil, getting well into the base and sides so the frittatas release cleanly.
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2
Put the grated zucchini in a colander, toss with half the salt and leave 5 minutes. Then gather it in a clean kitchen towel and squeeze hard over the sink — you want it barely damp, which stops the frittatas going watery.
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3
In a large bowl whisk the eggs with the olive oil, garlic, remaining salt and the pepper until fully blended. Stir in the squeezed zucchini, scallions, dill, mint, lemon zest and most of the feta, saving a little feta to top each cup.
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4
Divide the mixture evenly among the 12 cups (they will be about three-quarters full) and scatter the reserved feta on top. Bake until puffed, set in the center and lightly golden at the edges, 18 to 22 minutes.
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5
Cool in the tin for 5 minutes so they firm up, then run a small knife around each and lift out. Serve warm or at room temperature; refrigerate leftovers up to 4 days and eat cold or briefly rewarmed.