These delectable appetizers are a two-bite version of a traditional Italian omelet called a frittata and are a
great addition to any gathering. Usually slow-cooked in a sauté pan and then quickly broiled to complete the cooking process, these are simply baked in the oven. Eggs are a wonderful source of lutein, essential fatty acids, B-vitamins and zinc that are important to overall eye health. Zucchini is another source of lutein.
- 1 tbsp olive oil
- 2 small garlic cloves, crushed or finely chopped
- 1 small to medium zucchini, diced into 1/4 pieces
- 8 large eggs
- 1/2 cup whole milk
- 3 oz package goat cheese, crumbled
- 1/2 bunch basil, finely chopped
- 1/4 tsp salt
- 1/2 tsp ground black pepper
- 1/3 cup grated Parmesan cheese
Preheat the oven to 375 degrees F. Spray two mini muffin tins (each with 24 cups) with nonstick spray.
Heat the olive oil in a medium nonstick sauté pan on the stove. When hot, add the garlic and zucchini and sauté until the zucchini is tender but not cooked through, about 2 minutes. Season with a bit of salt and pepper and set aside to cool.
In a large bowl, whisk the eggs and milk together until well blended. Add the crumbled goat cheese, chopped basil, salt, pepper, and slightly cooled garlic/zucchini mixture.
Fill prepared muffin cups almost to the top with the egg mixture. Sprinkle with the parmesan cheese. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes.
Using a rubber spatula, loosen the frittatitas from the muffin cups and slide them onto a platter. These can be served immediately or at room temperature.