Zucchini Cheddar Frittatas

Healthy Fats & Protein

Serves 3 – 4


9 eggs

1 zucchini, grated

50g mature cheddar cheese, grated

50ml milk

1 tbsp fresh parsley

1 tsp coconut oil

Black pepper, pinch

Makes Approx. 12 Muffins



Place zucchini in colander & compress to drain excess water.

Pre heat oven to 180°C/gas mark 4. Use silicone muffin tin. Otherwise, grease regular muffin tin liner with butter or coconut oil.

Whisk eggs & milk in bowl until well combined. Stir in zucchini, cheese, parsley & pepper.

Divide mixture between muffin cups. Fill almost to top. Bake for 15 – 25 mins until fully set & cooked through.

Best served warm, but can serve at room temp for picnic or lunchbox.



Eggs and cheese are a good source of healthy fat, which, depending on training intensity, is the primary fuel source at this time of the cycle. They are also rich in protein to help with recovery.