Zucchini and Mushroom Frittatas (Mini)

When making hors d'oeuvres for a crowd, try these little frittatas or use with cornbread, quiche, or muffins. Chop fillings extra fine, and bake for a third as long as you normally would--eight to ten minutes for most recipes.

1 medium zucchini
4-6 white mushrooms
1 red bell pepper
1 yellow bell pepper
16 large eggs
2 tsp. sea salt
¾ tsp. black pepper, freshly cracked
1 Tbsp. chives, chopped
½ cup Gruyère or Fontina cheese, finely grated
cooking spray

Lightly spray two 24 mini-muffin tins with vegetable oil spray. Slice zucchini into 1/8" rounds. Slice mushrooms lengthwise into 1/8" pieces. Core and seed red and yellow bell peppers. Chop into 1/8" dice, and set aside.

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

In a large mixing bowl, whisk eggs, salt, pepper, and chives, and set aside. Arrange cut zucchini, mushrooms, and peppers in each muffin tin. Ladle egg mixture into each tin, just even with the rim, and sprinkle with cheese.

Transfer to oven, and bake until frittatas are set, 8-10 minutes. Serve warm, or reheat briefly at 325°F (165°C/140°C fan, Gas Mark 3).

Makes 48.