Individual Zucchini and Potato Frittatas

Ingredients

• 2 tablespoons chives chopped
• 6 large eggs lightly beaten
• 1  garlic clove 
• 0.3 teaspoon ground cumin 
• 1 tablespoon olive oil 
• 0.3 cup parmesan cheese grated
• 2 tablespoons parsley chopped
• 0.3 cup bell pepper red chopped
• 4 servings salt and pepper 
• 0.3 cup onion white finely chopped
• 3 small potatoes white peeled thinly sliced
• 1 small zucchini thinly sliced

Equipment

• sauce pan
• oven
• ramekin

Directions

1. Place the potatoes in a medium saucepan and cover with water. Bring to a boil and cook for 5 to 7 minutes or until tender.
2. Drain and set aside.Preheat oven to 375°.
3. Heat the oil over medium heat.
4. Add the onion, garlic, ground cumin and bell pepper. Cook for 5 minutes.
5. Add the zucchini, salt and pepper and cook for 3 minutes or until tender, stirring occasionally. Stir in the potatoes, parsley, chives and cheese.Divide vegetable mixture evenly into 4 ramekins coated with cooking spray.
6. Pour the egg mixture over the vegetables. Cook in the middle of the oven for 15 to 20 minutes or until set.
7. Sprinkle with fresh chives and serve.