- 4
- 20 mins
- 20 mins
4/5
(2 Votes)
Ingredients
- 1 tablespoon olive oil
- 1 medium zucchini, finely chopped
- 1 onion, chopped
- Salt
- 8 large eggs
- 3/4 cup ricotta
- 1/3 cup whole milk
- 2 tablespoons chopped mint leaves
Preparation
Step 1
1. Preheat oven to 350ºF. Mist a 12-cup muffin tin with nonstick cooking spray.
2. Warm oil in a medium skillet over medium-high heat. Add zucchini and onion, sprinkle with salt and cook, stirring often, until softened and lightly browned, about 8 minutes.
3. Whisk eggs, ricotta, milk and 1 tsp. salt. Stir mint and zucchini mixture into eggs. Use 1/4 or 1/3 cup dry measure to transfer mixture into muffin cups. Bake until just cooked through, about 25 minutes. Cool in pan for 5 minutes. Remove from cups; serve.