Mini Summer Squash Frittatas
START TO FINISH: 30 MIN 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)
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. Makes 12.