Egg Frittatas, crustless zucchini, cheese and fresh herb egg pies
At our restaurant, we are occasionally asked to make gluten-free quiche-like items for breakfast catering. Based on frittata, a crustless Italian vegetable and egg pie, here are individual savory treats baked in muffin pans. Shredded zucchini, feta cheese and dill make very Mediterranean, if not necessarily Italian, breakfast or supper frittatas. They are best right out of the oven, though can be eaten at room temperature or rewarmed in the microwave for a later snack.
The recipe makes about 12 small frittatas. Two to three per person is a hearty serving.
2 cups eggs (crack eggs into a measuring cup until the volume is reached, 10-12 eggs)
1 cup shredded zucchini
2 tablespoons crumbled feta cheese for batter + 2 tablespoons for topping
1/4 cup shredded cheddar cheese
2 teaspoons snipped fresh dill
2 teaspoons chopped parsley, flat Italian style preferred
1/2 teaspoon salt
1/8 teaspoon black pepper
Large pinch ground celery seed (not celery salt)
Large pinch cayenne
3 green onions, green and part of white parts very thinly sliced
Set oven for 375 degrees. Spray oil or grease a 12-cupcake pan.
In bowl, lightly beat the eggs with a whisk or fork until well broken up and smooth but not frothy. Add zucchini, 2 tablespoons feta, the cheddar, fresh herbs, salt, pepper, ground celery seed and cayenne. Mix well to combine.
ladle, partially fill all 12 cupcake cups to equal levels. Evenly distribute
the remaining 2 tablespoons of crumbled feta plus the finely sliced green onion
over the batter. Bake in heated oven 8 minutes. Turn pan and continue baking
another 8 minutes or so until frittatas puff and a toothpick inserted near the
center of one comes out clean.
Best served warm, with a little tomato sauce or salsa, or hot pepper sauce, if desired.