Zucchini & Goat Cheese Frittatas With Smoked Trout

• 5 eggs
• 1/2 cup milk
• 4 ounces of goat cheese (can be pre-seasoned: roasted garlic & herbs) at room temperature
• 1/2 cup grated parmesan (plus more to top)
• 1/2 cup chopped parsley
• 1 tablespoon olive oil
• 1 large glove of garlic, minced
• 2 zucchinis, finely diced
• 1 small white onion, chopped
• Fresh ground salt & pepper
• 4 ounces of wild smoked trout

1. In a large skillet set to medium high, heat the olive oil. When the pan is hot add the garlic and cook for 1 minute then add the onion, stirring gently until slightly translucent, about 3 minutes. Add the chopped zucchini and cook until slightly browned, stirring occasionally about 5 minutes. Set aside.
2. Preheat the oven to 350F. In a large mixing bowl beat the eggs vigorously, add the milk and keep mixing. Incorporate the goat cheese & the parmesan cheese. Season generously with salt and pepper. Add the parsley and mix to combine then add the zucchini & onion mixture.
3. Pour the frittata mixture into a nonstick or greased muffin tray (make sure the muffin tray is a 1/2 cup capacity) Sprinkle with extra parmesan cheese. Cook for 30 to 35 minutes or until the frittata is set and golden.
4. Place mini frittatas on a serving platter and top with smoked trout & a dollop of goat cheese.

eggs, milk, goat cheese, parmesan, parsley, olive oil, garlic, white onion, fresh ground salt, trout

Taken from food52.com/recipes/3233-zucchini-goat-cheese-frittatas-with-smoked-trout (may not work)