How beautiful and delicious these omelet muffins with zucchini and cheese are, perfect, easy, and quick to make—perfect for rustic buffets and birthday parties, especially for the little ones.
These muffins are also a great appetizer for meat-based lunches and, with a few tasty sides, they make for a quick dinner too! It’s a tasty and super versatile recipe that will win everyone over.
The original idea is to use a muffin mold, creating delightful single servings ideal for party buffets.
In this case, simplicity does not mean banality but speed of execution and ingredients that are always available in the fridge. The result is amazing… you’ll make a great impression, trust me!!
In addition to zucchinis, you can use carrots or eggplants. Or, why not, all three to create a beautiful alternation of colors.
For this recipe, I offer both air fryer and oven cooking methods.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Portions: 8 Pieces
- Cooking methods: Electric Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 111.90 (Kcal)
- Carbohydrates 1.26 (g) of which sugars 0.21 (g)
- Proteins 8.58 (g)
- Fat 8.26 (g) of which saturated 4.62 (g)of which unsaturated 3.64 (g)
- Fibers 0.39 (g)
- Sodium 443.71 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Omelet Muffins
- 12 oz zucchini
- 6 eggs
- 2 oz Parmesan cheese
- 1 bunch parsley
- 2 tbsp milk
- to taste salt
- to taste pepper
- 1 knob butter
Tools
- Mold
- Air Fryers
- Mandoline
Steps
Omelet Muffins
First, wash the zucchini and trim the ends. Use a mandoline or a sharp knife to cut long slices of the zucchini.
Place them in a colander.
At this point, sprinkle them with a handful of coarse salt, cover with a plate, and let them lose most of their moisture.
(20 min is enough).
After the time has elapsed, wash the zucchinis and dry them with a paper towel.
Separately, beat the eggs with the grated cheese, add the milk, chopped parsley, and season with salt and pepper.
(If you like, you can substitute parsley with chives).
Once the zucchinis are dry, roll them up and place them inside the greased muffin mold.
(If you don’t have a muffin mold, you can use molds lined with parchment paper).
(As in the photo below).
Pour the egg mixture until halfway up the mold.
Oven Cooking. Preheat the oven to 350°F for 20/25 min, or until they are golden on top.
(Obviously check as each oven has its own times).
Air Fryer Cooking. Cook the zucchini muffins in the air fryer set to 375°F for about 15/20 min until cooked.
(Obviously check as each air fryer has its own times).
At the end of cooking, trim the edges of the flans with a knife, unmold them on a plate. The zucchini flans in the air fryer are great both hot and warm.
Once ready, they should be unmolded and served hot to your guests.
Advice
The mini omelet muffins with zucchini can be kept for up to 1/2 days in an airtight container in the refrigerator. Before serving them again to your guests, however, you should reheat them in the oven or for a few seconds in the microwave.
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