Makes: 6
6 large eggs 1 tablespoon softened butter ¼ to ⅓ cup milk 1 tablespoon minced chives Salt and fresh pepper 1 teaspoon parsley leaves, shredded 1 small zucchini, diced small (not more that ¼ cup in total) 2 tablespoons Gruyere or Swiss cheese, grated 1 tomato, sliced into 6 wedges Micro sprouts and pea shoots
Tips: a rubber spatula is the best tool to remove the frittatas from the muffin tin. Variations: These are endless, but try crumbled bacon, shallots, basil, different cheeses, pretty much anything you can think of, but be sure it is cut or crumbled small enough not to weight the egg mixture down.
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