Mini Frittata Hors D'oeuvres

Chop fillings extra fine, and bake for a third as long as you normally would. I found these on marthastewart.com.

• Ready In: 35 mins
• Serves: 48

Ingredients

• 1  medium zucchini, sliced into 1/8-inch rounds
• 4 -6  white mushrooms, sliced lengthwise into 1/8-inch pieces
• 1  red bell pepper, cored and seeded, chopped into 1/8 dice
• 1  yellow bell pepper, cored and seeded, chopped into 1/8-inch dice
• 16  large eggs
• 2  teaspoons salt
• 3⁄4 teaspoon fresh ground black pepper
• 1 1⁄2 tablespoons  chopped chives
• 1⁄2 cup  finely grated gruyere cheese or 1⁄2 cup  finely grated Fontina cheese
•  vegetable oil cooking spray

Directions

1. Preheat oven to 400ºF.
2. Lightly spray two 24-mini-muffin tins with vegetable-oil spray.
3. In a large mixing bowl, whisk eggs, salt, pepper, and chives, and set aside.
4. Arrange cut zucchini, mushrooms, and peppers in each muffin tin.
5. Ladle egg mixture into each tin, just even with the rim, and sprinkle with cheese.
6. Transfer to oven, and bake until frittatas are set, 8 to 10 minutes.
7. Serve warm, or reheat briefly at 325°.