Mini Zucchini Frittata

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Ingredients:

2 tablespoons DeLallo Extra Virgin Olive Oil
2 large garlic cloves, halved
1 large zucchini, sliced into thin rounds
8 eggs
¼ firmly packed cup shredded basil
¾ cup grated DeLallo Parmesan
½ cup Fontina cheese, cut into small chunks (substitute mozzarella if not available)
½ cup flour
½ teaspoon baking powder
Sea Salt and Pepper

Directions:

Preheat the oven to 350°F and butter a 12-hole non-stick muffin pan. Gently heat the oil and garlic in a pan over medium-low heat for 3-4 minutes until the garlic starts to sizzle. Increase the heat to medium and add the zucchini, cook for about 5 minutes or until lightly golden. Transfer the zucchini to a bowl and set aside, discard the garlic.

In a large bowl, lightly whisk eggs with basil, sea salt and freshly ground black pepper until just combined.  Stir in the Parmesan and Fontina, then whisk in the flour until combined. Add the fried zucchini, reserving enough pieces to decorate the top of each muffin, then stir everything together using a wooden spoon.

Divide the mixture evenly among the muffin holes and top each one with a zucchini round. Transfer to the oven and bake for 20 minutes or until the frittata feel firm when gently pressed. Remove from the oven and leave the frittatas to settle in the pan for a few minutes, then gently easy them out.

Serve warm or at room temperature, perfect for a light lunch.

Makes 12 muffins or 6 jumbo muffinsSend to friendPrinter-friendly version