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Zucchini and Shallot Frittata

Served with grilled corn and peas.

Served with grilled corn and peas.

I recently came across a delicious and simple recipe for mini muffin zucchini, leek & ricotta frittatas.  With a couple of minor changes, I found a version that I think is delicious and were devoured by my family.

Zucchini & Shallot Muffin Frittatas 

  • 1 large Zucchini

  • 1 medium-large Shallot

  • 1/2 cup ricotta cheese

  • 1/2 cup parmesan cheese

  • 5 large eggs

  • Olive oil

  • Pepper

  • Capers (optional)


  • Preheat the oven to 350

  • Dice the Shallot and begin to sauté in a small amount of olive oil over medium heat

  • Wash and julienne the Zucchini. (I'm a huge fan of this Julienne slicer!)

  • Add the Zucchini slices in with the Shallot and continue to sauté

  • Beat the eggs in a large bowl

  • Mix in both cheeses. Try to blend thoroughly, but it is ok to have chunks of ricotta in the mix.

  • Add the Shallot and the Zucchini to the egg and cheese mixture. Mix until incorporated.

  • Add pepper to taste

  • Line 1 muffin tin with cases and pour batter into each case

  • Sprinkle capers on top if desired

  • Cook for 25 minutes, or until set.

These are best eaten fresh, but they're ok to spend a few days in the fridge, too!

Curry Carrots

Curry Carrots

Muffins, Part 3