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Individual Zucchini and Cheddar Frittatas
(recipe, Debra Ponzek)
These look so appealing when they come out of the oven that the kids snap them up. Kids like to make and eat something that is small and self-contained, and these little frittatas fit the bill. Although I first started making these for very grown-up brunches, they are easy to make when you're learning to cook. Serve the mildly cheesy frittatas with bacon, sausage, or potatoes, or on their own.
- Flavorless vegetable oil spray
- 2 Tbsp. olive oil
- 1½ medium zucchini, shredded on the large holes of a box grater
- 2 shallots, thinly sliced
- ¾ tsp. salt
- Freshly ground pepper
- 7 large eggs
- ⅔ cup half-and-half
- ½ cup shredded white Cheddar cheese
- ½ tsp. chopped fresh thyme leaves
- Preheat the oven to 375 degrees. Generously spray 12 cups of a muffin tin with flavorless vegetable oil spray.
- In a medium sauté pan, heat the oil over medium-high heat until just shimmering. Add the zucchini and shallots and sauté for 3 to 4 minutes, or until wilted and soft. Pour off or drain any excess moisture. Season with ¼ teaspoon of the salt and about ⅛ teaspoon pepper.
- In a large bowl, whisk together the eggs, half-and-half, Cheddar cheese, thyme, and the remaining ½ teaspoon salt. Season with a few grinds of pepper.
- Divide the zucchini mixture among the muffin cups. Top each cup with the egg mixture, dividing it equally among the cups. Bake for about 20 minutes, or until puffy, golden brown, and just set.
- Run a dull kitchen knife around the outside of each frittata and remove. Serve immediately.
Similar frittatas can be made with cooked spinach, mushrooms, grilled vegetables, and ham. Substitute Gruyère cheese for the Cheddar. Extras can be wrapped and refrigerated, and then reheated for about 1 minute in the microwave.