Served with grilled corn and peas.
I recently came across a delicious and simple recipe for mini muffin zucchini, leek & ricotta frittatas. With a couple of minor changes, I found a version that I think is delicious and were devoured by my family.
Zucchini & Shallot Muffin Frittatas
1 large Zucchini
1 medium-large Shallot
1/2 cup ricotta cheese
1/2 cup parmesan cheese
5 large eggs
Olive oil
Pepper
Capers (optional)
Directions
Preheat the oven to 350
Dice the Shallot and begin to sauté in a small amount of olive oil over medium heat
Wash and julienne the Zucchini. (I'm a huge fan of this Julienne slicer!)
Add the Zucchini slices in with the Shallot and continue to sauté
Beat the eggs in a large bowl
Mix in both cheeses. Try to blend thoroughly, but it is ok to have chunks of ricotta in the mix.
Add the Shallot and the Zucchini to the egg and cheese mixture. Mix until incorporated.
Add pepper to taste
Line 1 muffin tin with cases and pour batter into each case
Sprinkle capers on top if desired
Cook for 25 minutes, or until set.
These are best eaten fresh, but they're ok to spend a few days in the fridge, too!
