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.
