Individual Zucchini Frittatas

Yesterday, one of the TSA agents at our airport came in with zucchini from his garden. I was shocked to find out that no one was going to take the beautiful, fresh, home-grown produce. I had to jump on it, especially since I've had a slight obsession with zucchini since my roommate made me risotto-stuffed zucchini in college. I woke up this morning to no milk, therefore no granola. So what's a girl to do? Improvise.

Individual Zucchini Frittatas

1 1/2 tablespoon olive oil, separated
1 medium zucchini, halved lengthwise and cut crosswise into 1/8-inch-thick slices
salt and pepper to taste
1 clove garlic, smashed
1/4 cup pepperjack cheese, shredded
3 large eggs

2 tbsp parmesean cheese, grated

Preheat oven to 375 degrees. In a medium saute pan heat 1 tbsp olive oil on medium high heat. Add zucchini slices, salt, pepper and smashed garlic saute until zucchini is tender (around 4 minutes).

Remove zucchini and garlic from pan. In a small bowl, lightly beat eggs, add salt and pepper, and pepperjack cheese. In a 6- 1 cup muffin tin, spray non-stick cooking spray to ensure easy removal of frittatas. Evenly distribute zucchini and egg mixture into each muffin mold. Top with extra pepperjack cheese if desired. Place in oven for 7-8 minutes or until eggs are fluffy and pulling away from muffin tin walls. 

Remove muffin tin from oven and switch oven to broil on high. Sprinkle parmesean cheese onto each frittata and drizzle remaining olive oil onto cheese. Place muffin tin back into oven, under broiler for 1-2 minutes or until cheese is golden brown and delicious. 

Frittatas are perfect with hashbrowns, a mixed green salad, pico de gallo, or you could even make a breakfast sandwich with a biscuit or English muffin. Enjoy.

-Akemi-chan