Mini Zucchini-Tomato Frittatas

Makes 12 frittatas

 

-1 tablespoon extra virgin olive oil

-1/2 red onion, diced

-2 zucchini, cut in half lengthwise and sliced thin

-1 large tomato dice, or 10 grape sized tomatoes quartered

-1/4 cup crumbled feta cheese

-1/4 cup chopped basil

-8 large, farmers market organic eggs

-salt and fresh ground white pepper

 

Heat the extra virgin olive oil in a large sauté pan over medium heat. When hot, add in the onion and sauté until beginning to soften and brown, about 3-4 minutes. Add in the zucchini and sauté until just tender. Toss in the tomatoes and season to taste with salt and white pepper. Let cool slightly.

Pre-heat the oven to 375 degrees. Line 12 baking cups with muffin papers. Add the crumbled feta and the basil to the cooled zucchini. Whisk up the 8 eggs in a large bowl and fold in the zucchini mixture. Season with a little more salt and pepper.

Divide the frittata mixture up between the 12 muffin cups. Bake in the heated oven until set and slightly brown on top, about 15-20 minutes. Serve hot, warm, or at room temperature.

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