Ingredients:

  • 2 medium zucchini, shredded (approximately 400g / 14 oz)
  • 1/2 medium onion, finely chopped (approximately 75g / 2.6 oz)
  • 1 clove garlic, minced (approx. 3g / 0.1 oz)
  • 8 large eggs
  • 1/4 cup milk (60ml / 2 fl oz)
  • 1 cup shredded cheese (100g / 3.5 oz)
  • 1/4 cup grated Parmesan cheese (25g / 0.9 oz)
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1/4 teaspoon dried oregano
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Shred zucchini, then squeeze out excess moisture using paper towels.
  2. Heat olive oil in a skillet. Sauté onion and garlic until softened and fragrant.
  3. In a large bowl, whisk together eggs, milk, salt, pepper, oregano, and red pepper flakes (if using).
  4. Add sautéed onion/garlic mixture, shredded zucchini, cheddar/mozzarella cheese, and Parmesan cheese to the egg mixture. Stir to combine.
  5. Grease the muffin tin or line with paper liners. Evenly distribute the egg mixture into each muffin cup.
  6. Bake in a preheated oven until the muffins are set and golden brown, and a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.