Individual Zucchini Frittatas with Pecorino and Chives

• 1 12 tablespoons olive oil
• 3 medium zucchini, halved lengthwise and cut crosswise into 1/8 inch thic slices (1 lb total)
• 14 teaspoon salt
• 14 teaspoon black pepper
• 14 cup chopped fresh chives
• 1 12 ounces finely grated pecorino romano cheese or 1 12 ounces parmigiano-reggiano cheese (3/4 cup)
• 10 large eggs, lightly beaten

1. Preheat oven to 375 degrees F.
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. Whish 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 cheese and broil 3 or 4 inches form heat until cheese is melted and tops are golden, 1 to 2 minutes.

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

Taken from www.food.com/recipe/individual-zucchini-frittatas-with-pecorino-and-chives-57926 (may not work)