Ljsa Mini Zucchini Frittatas

• 1 pound zucchini (approx. 2 medium), diced
• 1/2 pound yellow onion (1 medium), chopped
• 1/2 pound red pepper (1 large bell or 3 small gypsy), diced
• 6 teaspoons olive oil (plain or "Mediterranean Herb" flavored from Temecula Olive Oil Co.)
• 7 pieces eggs (medium)
• 1/2 cup almond milk (unsweetened)
• 2 tablespoons white miso paste (e.g. Hikari Organic)
• 1 bunch parsley (flat-leafed "Italian"), washed and dried with stems removed
• 6 pinches black pepper, freshly ground

1. Preheat oven to 400F. Start boiling 3 cups of water. Drizzle remaining 4 teaspoons olive oil into 12 standard size (1/2 cup) muffin molds and brush to coat each mold.
2. Saute the onion in 2 tsp olive oil for 3 min with cover on. Add pepper and saute 3 min more, stirring occasionally. Add zucchini and saute 6 min more, stirring occasionally until liquid is gone and vegetables are slightly browned. Turn off heat and let cool during next step, 5-10 min.
3. Whisk miso with almond milk in a medium bowl. Add eggs and whisk until blended. Add black pepper. Stir in warm vegetables.
4. Using a ladle, distribute vegetable-egg mixture in muffin pan. Fill each to near rim. Put muffin tins in rimmed baking sheet, place on oven shelf, and pour boiling water around tins to prevent burning on bottoms. Bake for 30 min.
5. Remove from oven, and loosen frittatas from tin with a knife, then let cool. Invert pan to unmold. Decorate each with leaves of parsley.

zucchini, onion, red pepper, olive oil, eggs, almond milk, white miso, parsley, black pepper

Taken from www.epicurious.com/recipes/member/views/ljsa-mini-zucchini-frittatas-57d5ac3cd6d221fb71355971 (may not work)