1.
Preheat the oven to 175°C and butter a 12-hole non-stick muffi n pan. Dust each hole with crumbs, then tap out the excess. Place the olive oil and garlic in a large frypan. Gently heat the oil over medium-low heat for 1-2 minutes until the garlic starts to sizzle. Increase the heat to medium and cook the zucchini, in 2 batches, for about 5 minutes or until cooked and speckled with gold. Transfer the zucchini to a bowl and set aside, discarding the garlic.
2.
In a large bowl, lightly whisk eggs with the basil, sea salt and freshly ground black pepper until just combined. Stir in the parmesan and fontina (or whichever cheese you are using), then whisk in the fl our until combined. Add the fried zucchini, reserving 12 rounds to decorate, then stir everything together using a wooden spoon. Divide the mixture evenly among the muffi n holes and top each one with a zucchini round. Transfer to the oven and bake for 20 minutes or until the frittatas feel firm when gently pressed. Remove from the oven and leave the frittatas to settle in the pan for a few minutes, then gently ease them out.
3.
Either line the frittatas up on a platter, or serve on individual plates. They’re best eaten warm or at room temperature.
4.
Store any leftover frittatas in the fridge for up to 2 days.