Happy Monday all,
A while back I applied to be a member of this little thing called The Secret Recipe Club through Amanda’s Cookin blog (such a sweetie, and what an fantastic concept…props to Amanda). The Secret Recipe Club consists of food bloggers from all over the country, whether you are from Texas or Brazil, any food blogger can apply to become apart of The Secret Recipe Club. Now, the way the club works is, each month members are “assigned” a participating food blogger to make a recipe from. It’s a secret, so you can’t tell the person whose food blog you are assigned that you are making something from their blog. So, you can only imagine how nuts I have been going just waiting to reveal my secret food bloggers site. Now, I can justifiably scream it at the top of my lungs, the food blogger whom I was assigned was CANELA KITCHEN! The moment I entered this blog, I knew I had entered another world of cuisine. The voice behind Canela Kitchen is Gloria, a mother from Santiago, Chile. Yes, I said it, she is from Santiago, Chile!!! That is definitely a hop, skip, and jump away from my stomping grounds here in Texas. I was super ecstatic knowing that I was being given the opportunity to connect with a blogger from halfway across the world. One thing that I liked most about her blog is that Gloria blogs each post in English and in Spanish…so awesome. So, needless to say I was brushing up on my Spanish skills while reading her recipes. Now, being a Chilean woman, you might assume that Gloria’s food blog is all about Chilean food. Well, think again! While Gloria does post scrumptious Chilean recipes, she keeps her blog versatile, creating recipes from all different types of cuisine, from Peruvian, to Oriental, to Italian food, this woman does it all! Lucky for me I had a wide range of recipes to choose from. After giving each recipe careful consideration, I decided to make something that is near and dear to my heart and that surprisingly I have never made before, a Zucchini Mini Frittata. Now, I had to make this recipe my own, so naturally, I altered a few ingredients. Gloria’s original recipe uses 1 c. of sour cream, which I replaced with 1/2 c. of Fage Greek yogurt. I also used three whole eggs and five egg whites instead of six whole eggs for a healthier approach on the frittatas (you know me, gotta have some protein). Lastly, I substituted 1/4 c. of chives with 1/4 c. of fresh basil (only because I am Italian and I am biased + I love, love, love basil). The zucchini works perfectly in this recipe, making the frittatas super moist, while the egg whites give the frittata a light and airy texture. Add that tangy Greek yogurt, fragrant basil, and freshly grated Parmesan and BAM, you have perfect mini frittatas. These mini frittatas are perfect for taking on the go for breakfast or for a mid-morning snack. Thank you Gloria for the great recipe, I hope my followers enjoy it as much as I did. I suggest that you all follow Gloria’s blog, Canela Kitchen , and make these mini frittatas a.s.a.p. I am telling you, this woman knows her food and you won’t be disappointed. Also, if you are interested in becoming a member of The Secret Recipe Club, you can join here. I hope y’all enjoy this recipe, which also happens to be meatless, so here is to The Secret Recipe Club and a yummy Meatless Monday!
Zucchini Mini Frittatas:
3 large eggs
5 egg whites
1/2 c. Fage Greek yogurt
1/4 c. fresh basil, roughly chopped
300 grams (about 2 c.) zucchini (washed, dried, and freshly grated)
1/2 c. Parmesan cheese, freshly grated
1. Preheat the oven to 375 F.
2. Spray a 12 cup muffin tin with cooking spray.
3.Using an electric mixer, beat the eggs, egg whites, and Greek yogurt together until well mixed.
4. Add the basil, grated zucchini, and the Parmesan cheese and mix well.
5. Fill each muffin tin with the zucchini batter.
6. Bake in the oven for 15-20 minutes or until lightly browned.
7. Allow the frittatas to cool completely before turning out.
8. Serve with a dollop of Greek yogurt and garnish with fresh basil leaves.