Individual Zucchini Frittatas with Pecorino and Chives

• 1 1/2 tablespoons olive oil
• 3 medium zucchini (1 lb total), halved lengthwise and cut crosswise into 1/8-inch-thick slices
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh chives
• 1 1/2 oz finely grated Pecorino Romano or Parmigiano-Reggiano (3/4 cup)
• 10 large eggs, lightly beaten
• Special equipment: a nonstick muffin pan with 6 (1-cup) muffin cups

1. Preheat oven to 375F.
2. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute zucchini with salt and pepper, stirring occasionally, until just tender, about 4 minutes.
3. Whisk chives, zucchini, and 1/2 cup cheese into eggs.
4. Divide mixture among oiled muffin cups and bake in middle of oven until tops are puffed and set, about 14 minutes.
5. Remove pan from oven and turn on broiler.
6. Sprinkle frittatas with remaining 1/4 cup cheese and broil 3 to 4 inches from heat until cheese is melted and tops are golden, 1 to 2 minutes.

olive oil, zucchini, salt, black pepper, fresh chives, romano, eggs

Taken from www.epicurious.com/recipes/food/views/individual-zucchini-frittatas-with-pecorino-and-chives-107813 (may not work)