A great South Beach dish. I was easily inspired by this recipe.
Zucchini pepper frittata muffins
2 tablespoons olive oil
1 red onion, chopped
1 large red bell pepper, chopped
1 1/4 cup zucchini, chopped
1 garlic clove, minced, chopped
8 large eggs
1/3 cup non dairy creamer
3/4 teaspoons salt
1/4 teaspoon black pepper
1 tablespoon fresh basil, finely chopped
1 tablespoon fresh parsley, finely chopped
1 cup grated soy mozzarella
Grease 16 standard sized muffin tins, then set aside. Preheat oven to 375 degrees F.
Heat oil in a 10″ saute pan. Add onion and pepper; saute over medium heat for 5 minutes, stirring frequently. Add zucchini and saute 1 minute, stirring frequently. Add garlic, and saute 1 additional minute. Remove vegetable mixture from heat, and transfer to a plate.
Combine eggs, creamer, salt, pepper, basil, parsley in a large bowl, stirring with a whisk until well mixed; set aside. Add vegetables to egg mixture in bowl, stir, and carefully pour entire mixture into heated skillet. Stir in soy cheese.
Divide among muffin tins. Bake for 15-25 minutes, or until cooked through.
Remove from oven, cool on a wire rack for 5 minutes, and shake pan rapidly back and forth to loosen. Cool for a few more minutes, then carefully invert onto a plate. Then invert again onto another plate so the muffins are right side up.