Zucchini & Lemon Thyme Mini Frittata: Recipe



zucchini lemon thyme frittata recipe



zucchini lemon thyme frittata recipe



RECIPES | These zucchini and lemon thyme mini frittatas are an easy meal. They’re high in protein, low in carbohydrates, and are perfect for a work day lunch. This recipe will make 12 mini frittatas, which will provide you with 4-6 lunches depending upon your appetite. As a reference I find two of these is enough to fill me up however Paul will eat three mini frittatas and a small green salad.

Preparation Time: 10-15 minutes / Cooking time: 20 minutes / Makes: 12 mini frittatas


  • 1 zucchini (~250g)
  • 65g mild ham, chopped coarsely
  • ¼ red onion, diced (~25g)
  • 50g Parmesan cheese, grated
  • 50 pine nuts
  • 3g lemon thyme, removed from the stems
  • 8 large (~56g each) eggs
  • salt and pepper to taste


  1. Lightly grease a 12 cup muffin tin.
  2. Using a vegetable peeler, peel thin slices of zucchini.
  3. Place the slices of zucchini in a muffin tin so that they form a “liner/collar” for 12 mini frittatas.
  4. Coarsely chop any excess zucchini and set aside.
  5. Evenly add the pine nuts to the base of each mini frittata.
  6. In a bowl mix together the onion, chopped zucchini, ham, Parmesan and lemon thyme.
  7. Add the zucchini/lemon thyme mixture to each of the mini frittatas.
  8. Crack the eggs into a bowl, add salt and pepper, and whisk for 1-2 minutes or until a uniform egg mixture is achieved.
  9. Evenly pour the egg into each mini frittata and bake for 20 minutes at 200°C/390°F fan forced.


I often make this dish vegetarian by swapping out the ham for button mushrooms.

Lauren has travelled extensively, allowing her to experience different cultures around the world. This has fed her desire to travel and try as many cuisines as possible. Lauren's appreciation for food is grounded in the philosophy that food has a unique way of telling a story about family, friends or struggles. She believes food is a way of preserving culture and the stories of the people behind them. This has inspired her to create recipes and design events that ensure food from different cultures is accessible at home.


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