Individual Zucchini and Cheddar Frittatas
makes 12 frittatas
2 tbsp olive oil
1 1/2 medium zuccini or 2 small ones, shredded on the large holes of a box grater
2 shallots, diced
1/2 tsp salt, divided
Freshly ground pepper
7 large eggs
2/3 cup half-and-half
1/2 cup shredded white Cheddar cheese
1/2 tsp chopped fresh thyme leaves
Preheat oven to 375°F and spray a 12 muffin pan with cooking spray.
Shred the zucchini and chop the shallots. Saute them in 2 tbsp of the oil over medium-high heat until wilted, about 4 minutes. Drain off any liquid and season with 1/4 tsp of salt and pepper to taste. Divide the vegetable mixture evenly among the muffin tins.
Grate the cheese. Beat the eggs in a bowl and stir in the cheese, half-and-half, and thyme. Add the remaining salt and a few grinds of pepper. Pour the egg mixture into the muffin tins.
Bake in the oven for about 20 minutes, until just set. Run a table knife around the edges of the tins to loosen the fritattas and serve.
-adapted from The Family Kitchen, Debra Ponzek