Zucchini frittatas with Pecorino cheese and chives
Chef Allison's mom was her first cooking teacher and the teen now has four years of kitchen time under her hat.
Chef Allison Barcelon, age 13
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1 1/2 tbsp. olive oil
3 medium zucchini (1 lb. total), halved lengthwise and cut crosswise into 1/8-inch-thick slices
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup chopped fresh chives
3/4 cup finely grated Pecorino Romano or Parmigiano-Reggiano cheese (1 1/2 oz.)
10 large eggs, lightly beaten
Preheat oven to 375 degrees. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Sauté zucchini with salt and pepper, stirring occasionally, until just tender, about 4 minutes.
Whisk chives, zucchini and 1/2 cup of the cheese into eggs. Oil a nonstick muffin pan with 6 (1-cup) muffin cups. Divide egg mixture among cups and bake in the middle of the oven until tops are puffed and set, about 14 minutes. Remove pan from oven and turn on broiler. 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.