Mt. Princeton and Potato, Zucchini and Goat Cheese Frittatas

Ingredients

• 1 tablespoon olive oil
• 2 medium shallots, thinly sliced
• 2 cloves garlic, minced.
• 2 1/2 cup grated zucchini
• 12 large eggs
• 1/2 cup milk
• pinch of salt and pepper, to taste
• 1 tablespoon fresh thyme
• 1/3 cup fresh basil
• 1 teaspoon vanilla
• 1/2 cup parmesan, plus extra to top the frittatas
• 4 ounces goat cheese, cut or broken into small chunks
• 1/2 cup bread crumbs
• 1 russet potato (about 8 ounces)
• 1 tablespoon butter, melted

Directions

1. Preheat your oven to 350 degrees F.
2. Peel the potato and thinly slice it using a mandolin or a cheese slicer. Put the slices of potato in a bowl and cover them with cold water to keep them from turning brown.
3. Saute the shallots in the olive oil until translucent, about 3 minutes. Add the grated zucchini mixture and cook for another couple of minutes, until soft. Add the garlic and stir gently for 30 seconds. Remove from heat.
4. In a large bowl, beat the eggs with the milk. Add salt, pepper, thyme, basil, and vanilla and mix well. Add both cheeses, bread crumbs and the zucchini and scallion mixture.
5. Heavily spray a dark muffin tin and lay down an overlapping layer of potato slices in the bottom of each muffin cup. I used three or four slices in mine. Gently pour the egg mixture into each muffin cup, leaving a little room for each one to rise. Gently top each frittata with the remaining slices of potato and sprinkle a bit of parmesan on top.
6. Cover with foil and bake for 30 minutes before removing the foil. Remove the foil and brush with a bit of melted butter. Finish under a high broiler for 3-5 minutes, until golden brown.