individual zucchini frittatas with pecorino and chives
From dsmith0616 16 years ago
- 25 minutes to make
- Serves 6
like little crustless quiches - feel free to add bacon
Ingredients
- 1 1/2 tablespoons olive oil shopping list
- 3 medium zucchini (1 lb total), halved lengthwise and cut crosswise into 1/8-inch-thick slices shopping list
- 1/4 teaspoon salt shopping list
- 1/4 teaspoon black pepper shopping list
- 1/4 cup chopped fresh chives shopping list
- 1 1/2 oz finely grated Pecorino Romano or parmigiano-Reggiano (3/4 cup) shopping list
- 10 large eggs, lightly beaten shopping list
How to make it
- Preheat oven to 375°F.
- Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté zucchini with salt and pepper, stirring occasionally, until just tender, about 4 minutes.
- Whisk chives, zucchini, and 1/2 cup cheese into eggs. Divide mixture among oiled muffin cups and bake in middle of oven until tops are puffed and set, about 14 minutes. Remove pan from oven and turn on broiler. Sprinkle frittatas with remaining 1/4 cup cheese and broil 3 to 4 inches from heat until cheese is melted and tops are golden, 1 to 2 minutes.
laikaThe Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments
" It was excellent "