Mini Zucchini Frittata

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Frittata is an Italian egg dish, much like an omelet. These mini zucchini and cheese frittatas are the perfect appetizer with their bright, friendly shape and color, but can be enjoyed as a light lunch alongside a leafy green salad with homemade vinaigrette. Enjoy!

Ingredients:

• 2 tablespoons DeLallo Extra Virgin Olive Oil
• 2 cloves garlic halved
• 1 large zucchini, thinly sliced
• 8 eggs
• 1/2 cup shredded basil, packed firmly
• DeLallo Sea Salt and pepper
• 3/4 cup DeLallo Grated Parmesan
• 1/2 cup Fontina cheese, diced
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder

Directions:

Preheat the oven to 350°F. Grease a nonstick, 6 or 12-hole muffin pan.

In a saucepan, heat the oil and garlic over medium-low heat for 3 to 4 minutes until the garlic begins to sizzle. Increase the heat to medium and add the zucchini. Cook for 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. Slowly whisk in the flour. Add the fried zucchini, reserving enough pieces to decorate the top of each muffin. Using a wooden spoon, mix all ingredients together well.

Divide the mixture evenly among the pan and top each one with a zucchini round. Bake for 20 minutes or until the frittatas feel firm when gently pressed.

Allow the frittatas to set before removing them from the pan.

Serve warm or at room temperature.

Makes 12 muffins or 6 jumbo muffins Send to friend Printer-friendly version