Individual Zucchini and Cheddar Frittatas

I really need to get a flash for my D60 - it's too dark to take decent pictures right now, so I'm just doing everything with a little point-and-shoot. It really doesn't capture the beauty (yummy-ness?) of some of these dishes. Especially this one - they come out of the oven really puffy and beautiful. I know you'll get better pictures, Isabelle! Anyway, I've actually only tried this recipe once, and the only variation I made was omitting the thyme (because I didn't have any...), but I wanted to post it for Isabelle, because I forgot to bring the cookbook over to share the other day (and I know you'll need this before I see you on Thursday...right?). This recipe is from The Family Kitchen by Debra Ponzek.

Zucchini and Cheddar Frittatas

• canola oil spray
• 2 Tbsp olive oil
• 1 1/2 medium zucchini, shredded on the large holes of a box grater
• 2 shallots, thinly sliced
• 3/4 tsp salt
• freshly ground pepper
• 7 large eggs
• 2/3 cup half-and-half
• 1/2 cup shredded white cheddar cheese
• 1/2 tsp chopped fresh thyme leaves

1. Preheat the oven to 375 F. Generously spray 12 cups of a muffin tin with canola oil spray.
2. In a medium saute pan, heat the oil over medium-high heat until just shimmering. Add the zucchini and shallots and saute for 3 to 4 minutes, or until wilted and soft. Pour off or drain any excess moisture. Season with 1/4 tsp of the salt and about 1/8 tsp pepper.
3. In a large bowl, whisk together the eggs, half-and-half, cheddar cheese, thyme, and the remaining 1/2 tsp salt. Season with a few grinds of pepper.
4. Divide the zucchini mixture among the muffin cups. Top each cup with the egg mixture, dividing it equally among the cups. Bake for about 20 minutes, or until puffy, golden brown, and just set.
5. Run a dull kitchen knife around the outside of each frittata and remove. Serve immediately.

You can try this same technique with other fillings - use spinach, mushrooms, ham. Use Gruyere instead of Cheddar. They re-heat pretty well in the microwave (about 1 minute), but they present much better when they first come out of the oven...