Grilled Vegetable Frittata

• 1 None zucchini, trimmed and thinly sliced lengthwise
• 8 oz butternut squash, peeled, seeded and thinly sliced
• 1/2 None red pepper, seeded and thinly sliced
• 1 tbsp olive oil
• 1/4 cup coarsely chopped baby spinach leaves
• 6 None eggs
• 1/2 cup heavy cream
• 4 oz feta cheese, crumbled
• None None Additional feta cheese, mixed salad greens, to serve

1. Spray a grill pan with no stick cooking spray. Preheat on medium heat. Lightly grease four 4-inch pie pans and line with parchment paper.
2. Combine the zucchini, squash and pepper. Add the olive oil and toss well to coat.
3. Grill the vegetables for 4-5 mins each side until golden and tender.
4. Chop vegetables coarsely; divide evenly among pie pans. Top each evenly with spinach.
5. Whisk the eggs and cream in a medium bowl. Season to taste. Pour over the vegetables in each pie pan to cover. Sprinkle with feta and cover with foil.
6. Place the frittatas on the grill pan. Cook for 15-20 mins until set. (Or bake in a preheated 350u0b0F oven for 15-20 mins until firm.)
7. Sprinkle with the additional feta cheese and serve with salad greens.

zucchini, butternut squash, red pepper, olive oil, baby spinach leaves, eggs, heavy cream, feta cheese, feta cheese

Taken from recipes-plus.com/api/v2.0/recipes/36194 (may not work)