Mini Summer Squash Frittatas

Pick up some squash blossoms at the farmers' market and make these itty bitty frittatas!
By Rachael Ray Every Day ,

Photography by Kate Mathis

Recipe by Rochelle Palermo

Start to Finish: 30 minutes

Servings: Makes 12

Ingredients

  • 2 zucchini (6 oz. each), quartered lengthwise

  • 1 small onion, sliced into thick rings

  • 1 tbsp. olive oil

  • Cooking spray

  • 3 oz. feta, crumbled

  • 7 large eggs

  • 1 cup half-and-half

  • Squash blossoms, halved (optional)

Preparation

In medium bowl, toss zucchini, onion, and oil; season. Grill over high heat, turning often, until charred in spots, 5 to 8 minutes. Chop zucchini and onion. Coat 12 nonstick muffin cups with cooking spray. Divide zucchini, onion, and feta among cups. In bowl, whisk eggs and half-and-half; season. Divide among cups. Bake at 300° until just set, about 20 minutes. If using squash blossoms, spray lightly with cooking spray and place on top of frittatas during last minute of cooking.

Nutrition Information

Join the Conversation