Mini Sum­mer Squash Frit­tatas

Rachael Ray Every Day - - Fast & Fresh -

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.

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