These PHILLY Shredded Zucchini Mini Frittatas would taste just as good in larger pieces, but they're so appetizing when they're baked in muffin cups!
What You Need
Original recipe yields 6 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 egg s, beaten
3 Tbsp. flour
1 Tbsp. GREY POUPON Dijon Mustard
1/4 tsp. ground black pepper
1 small zucchini, coarsely shredded (about 1 cup)
2 green onion s, chopped
Add To Shopping List
Let's Make It
Heat oven to 350ºF.
Mix first 5 ingredients in medium bowl until blended. Stir in vegetables.
Spoon into 12 muffin cups sprayed with cooking spray.
Bake 20 to 25 min. or until centers are set.
Start off your day with this quick-and-delicious entrée. Serve with a seasonal fruit salad to round out the meal.
How to Make Mini Frittatas
Prepare batter as directed; spoon into 24 mini muffin cups. Bake 15 to 18 min. or until centers are set.
These delicious frittatas are equally delicious served warm or at room temperature.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.