Author Notes: To ring in January and to celebrate Epiphany we recently had a little cocktail party; which was mostly an excuse to eat a delicious galette des rois/ Kings cake – a puff pastry and frangipan confection. For the occasion I also made these lovely individual zucchini & goat cheese frittatas which went like hot cakes! You can make them ahead of time and serve them at room temperature. They would also be great for lunch and can be served as one whole frittata instead of single-served, just increase the baking time. - Culinista Annouchka
- 5 eggs
- 1/2 cup milk
- 4 ounces of goat cheese (can be pre-seasoned: roasted garlic & herbs) at room temperature
- 1/2 cup grated parmesan (plus more to top)
- 1/2 cup chopped parsley
- 1 tablespoon olive oil
- 1 large glove of garlic, minced
- 2 zucchinis, finely diced
- 1 small white onion, chopped
- Fresh ground salt & pepper
- 4 ounces of wild smoked trout
- In a large skillet set to medium high, heat the olive oil. When the pan is hot add the garlic and cook for 1 minute then add the onion, stirring gently until slightly translucent, about 3 minutes. Add the chopped zucchini and cook until slightly browned, stirring occasionally about 5 minutes. Set aside.
- Preheat the oven to 350F. In a large mixing bowl beat the eggs vigorously, add the milk and keep mixing. Incorporate the goat cheese & the parmesan cheese. Season generously with salt and pepper. Add the parsley and mix to combine then add the zucchini & onion mixture.
- Pour the frittata mixture into a nonstick or greased muffin tray (make sure the muffin tray is a 1/2 cup capacity) Sprinkle with extra parmesan cheese. Cook for 30 to 35 minutes or until the frittata is set and golden.
- Place mini frittatas on a serving platter and top with smoked trout & a dollop of goat cheese.