Mini Sundried Tomato Basil Fritatas


  • coconut oil for greasing the muffin tins
  • 2 cloves garlic
  • 5 sun dried tomatoes, chopped into tiny pieces
  • Handful basil, chopped
  • 2 egg yolks
  • Half zucchini, grated
  • Salt and pepper to taste
  • Sprinkle Onion powder
  • Sprinkle of oregano
  • Olive tapenade (optional)


  1. Preheat oven to 350 F
  2. Grease 3 – 6 cups in a muffin tin with the coconut oil, depending on how tall you want to make them
  3. In a mixing bowl, combine all ingredients beside the tapenade and mix until well combined
  4. Add the mixture to the greased muffin cups
  5. Bake for 30 minutes or until the egg if fully baked and a knife is cleanly removed
  6. Let sit for about 5 minutes
  7. Smear the optional olive tapenade on the tops and serve

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