Here is another easy-to-make recipe for a dish that you can serve in many occasions. From a Sunday brunch to a light family dinner. From a party with friends to a picnic at the beach. Also, perfect for your kids’ lunch box. They will have a full serving of protein and vegetables, all in one cup. And it’s a cute way to disguise the zucchini in the eggs. Those picky eaters won’t even know what’s hiding in there. I posted this recipe before, but as always, I made small changes. And I made a video too. Of course! It’s so much easier when you can see all the steps and how easy it is. You will want to try this next Sunday. I’m sure! With the ingredients in this recipe, you can make 8 frittata cups. These are relatively small servings, so keep that in consideration when planning your menu. If you are serving these for brunch with a salad, and a slice of bread, I would count 3 to 4 cups (or more?!? 😉 for each person. If these frittata cups are just one of a many other dishes served, then I suggest preparing one or two frittata each. For this recipe I, once again, used my silicone muffin molds: non-stick, easy to clean and very durable. To remove these frittatas from the cups, just carefully run a round-tip knife around the edges, and help yourself with a spoon to scoop the frittata out. Ingredients: to make 8 cups (serving 2 to 4 people)

• 4 eggs
• 3/4 cup (150 gr) of ricotta cheese, better if whole milk
• 1/4 cup (60 ml) of milk
• 1/2 cup of freshly grated Parmesan cheese
• 2 zucchini
• salt (about 1/2 teaspoon)

Preparation time: about 40 minutes Directions: 1. Preheat the oven to 350° F (175° C). In a large bowl, whisk together the eggs, with the ricotta cheese, the milk, and salt. 2. Add the freshly grated Parmesan cheese and whisk a bit more. 3. Fill 8 muffin tins (3/4 of the way) with the egg mixture. Grease with spray if you are not using a silicone baking pan. Note: I’m only showing 6 in the picture, but with these ingredients you should be able to fill 8. Do not fill to the top, or there won’t be enough room for the zucchini. 4. Cut two zucchini paper thin, using a sharp knife, a peeler or a mandolin. 5. Place about 5 or 6 slices of zucchini on top of each other as shown in my picture. And roll them up. 6. Place one roll of zucchini in each cup. 7. Bake at 350° F (175° C) for  25-30 minutes, or until the top is slightly golden and the eggs are set. 8. Remove by running a round-tip knife around the edges, and helping yourself with a spoon if necessary. Serve immediately.