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Individual Zucchini and Cheddar Frittatas

Cookbook

The Family Kitchen

Published by Clarkson Potter

This image courtesy of Joseph DeLeo

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.

NotesSimilar frittatas can be made with cooked spinach, mushrooms, grilled vegetables, and ham. Substitute Gruyere cheese for the Cheddar. Extras can be wrapped and refrigerated, and then reheated for about 1 minute in the microwave.

Call the kids:

• Spray the muffin cups with vegetable oil spray

• Grate the zucchini with a box grater

• Measure the half-and-half

• Mix the zucchini and shallots

• Mix together the egg mixture

• Divide the zucchini mixture among the muffin cups

• Spoon the egg mixture over the zucchini

Makes12 frittatas

Cooking Methodbaking, sauteeing

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionFamily Get-together

Recipe Coursemain course

Dietary Considerationgluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Mealbreakfast, brunch

Taste and Texturecheesy, light, savory

Ingredients

  • Flavorless vegetable oil spray
  • 2 tablespoons olive oil
  • 1½ medium zucchini, shredded on the large holes of a box grater
  • 2 shallots, thinly sliced
  • ¾ teaspoon salt
  • Freshly ground pepper
  • 7 large eggs
  • 2/3 cup half-and-half
  • ½ cup shredded white Cheddar cheese
  • ½ teaspoon chopped fresh thyme leaves

Instructions

  1. Preheat the oven to 375°F. Generously spray 12 cups of a muffin tin with flavorless vegetable oil spray.

  2. 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 1/8 teaspoon pepper.

  3. 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.

  4. 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.

  5. Run a dull kitchen knife around the outside of each frittata and remove. Serve immediately.

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