2 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup feta, crumbled
1/3 cup heavy cream
Salt and freshly ground pepper, to taste
Preheat oven to 350 degrees.
Heat the oil and butter in a skillet and stir in the scallions and zucchini and cook until slightly softened. Add the garlic and cook for a minute longer. Set aside to cool.
Brush the mini muffin pan with olive oil. Cut small rounds of parchment paper and place into the base of each muffin slot.
Stir the feta into the zucchini mixture and season lightly with salt and freshly ground pepper. Place a portion of the zucchini/feta mixture into each muffin hole. Whisk the eggs and cream together, season with salt and pepper and pour the egg mixture into each hole about 3/4 full.
Bake for about 30 minutes or until golden. Allow the mini frittatas to sit in the muffin tin for a few minutes then take a knife and gently ease each frittata out (remember to remove the parchment from the bottom!). Serve warm or at room temperature.