This is the time of year that everyone has a ton of zucchini coming out of their gardens right? Good! Because these mini frittatas are a good way to use it up. We had these for dinner a couple weeks ago and they were a success among the whole family. Especially Jay whose diet is sometimes around 70% scrambled eggs... it was right up his alley.
Recipe adapted from All You Magazine
1 tbsp olive oil
1 medium zucchini, finely chopped
1 onion, chopped
8 large eggs
3/4 cup ricotta cheese
1/2 cup whole milk
Preheat oven to 350°F. Mist a 12-cup muffin tin with nonstick cooking spray.
Warm oil in a medium skillet over medium-high heat. Add zucchini and onion, sprinkle with salt and cook, stirring often, until softened and lightly browned, about 8 minutes.
Whisk eggs, milk, ricotta, and 1 tsp salt. Stir zucchini and egg mixture together. Use 1/3 cup dry measuring cup to transfer mixture into muffin cups.
Bake until just cooked through, about 25 minutes. Cool in pan for 5 minutes. Remove from cups; serve.