Mini Summer Squash Frittatas
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.
