Zucchini Frittata Cupcakes
source: recipe and
photograph created by www.finedinings.com
can be served for breakfast, brunch or for lunch with a freshly tossed
green salad
1/2 pound zucchini squash
4 eggs
1/2 teaspoon kosher salt
1/4 teaspoon cracked black peppercorns
2 tablespoons chives, chopped
3/4 cup Parmesan cheese grated, divided
(8) 1/2 cup ramekins
butter for ramekins
Generously butter ramekins.
Slice squash
1/8-inch thick; place in
a steamer over high heat for approximately 4 minutes or until tender.In a medium sized bowl lightly beat eggs, add salt, pepper, chives,
1/2 cup Parmesan and
squash. Spoon into prepared dishes and bake at 375° for 15 minutes or
until set. Remove from oven. Add the remaining 1/4 cup Parmesan cheese to
each ramekin. Place under the broiler until cheese melts. Serve
cupcakes warm for a brunch with champagne.
Wine recommendation: C
hampagne
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