Zucchini And Tomato Individual Frittata

• 8 extra large eggs
• 1/4 cup heavy cream
• 2 tables spoons butter
• 2 large zucchini, thinly sliced
• 1/2 medium onion finely diced
• 5 roma tomatoes, thinly sliced (tomato should be small enough that a slice will fit a muffin pan)
• 1/3 cup parmigiano cheese, finely grated
• Salt and pepper to taste

1. Preheat oven to 350 degrees.
2. Melt butter in the saute pan over medium low heat. Saute onion and zucchini until soft and transparent(do not burn) over medium low heat.
3. Mix eggs, heavy cream, salt and pepper with a hand mixer or in a blender. Set a side.
4. Grease muffin pan. Fill the muffin cups with sliced tomato and zucchini mixture alternating up till half full. Fill the muffin cup with egg mixture 3/4 full(they will puff up during cooking so do not over fill). Bake for 20 to 25 minutes.

eggs, heavy cream, butter, zucchini, onion, roma tomatoes, parmigiano cheese, salt

Taken from www.epicurious.com/recipes/member/views/zucchini-and-tomato-individual-frittata-51434621 (may not work)