Muffin-Tin Frittatas with Summer Squash - Rachael Ray Every Day

    Mini Summer Squash Frittatas

    Pick up some squash blossoms at the farmers' market and make these itty bitty frittatas!
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    mini summer squash frittatas

    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.