Individual Zucchini Frittatas With Pecorino And Chives

Total Time: 31 mins Preparation Time: 15 mins Cook Time: 16 mins

Ingredients

• Servings: 6
• 1 1/2 tablespoons olive oil
• 3 medium zucchini, halved lengthwise and cut crosswise into 1/8 inch thic slices (1 lb total)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh chives
• 1 1/2 ounces finely grated pecorino romano cheese or 1 1/2 ounces parmigiano-reggiano cheese (3/4 cup)
• 10 large eggs, lightly beaten

Recipe

• 1 preheat oven to 375 degrees f.
• 2 heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute zucchini with salt and pepper, stirring occasionally, until just tender, about 4 minutes.
• 3 whish chives, zucchini and 1/2 cup cheese into eggs.
• 4 divide mixture among oiled muffin cups and bake in middle of oven until tops are puffed and set, about 14 minutes.
• 5 remove pan from oven and turn on broiler.
• 6 sprinkle frittatas with remaining cheese and broil 3 or 4 inches form heat until cheese is melted and tops are golden, 1 to 2 minutes.