Zucchini & Goat Cheese Frittatas with Smoked Trout

Ingredients

• 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
  

Directions

1. 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.
2. 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.
3. 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.
4. Place mini frittatas on a serving platter and top with smoked trout & a dollop of goat cheese.