Zucchini Blossom Frittatas In Muffin Cups

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1 tablespoon olive oil

1/4 cup finely minced red onion

1 pound small, tender zucchini halved and cut into thin slices (about 1 1/2 cups)

Salt and pepper to taste

1/2 cup finely slivered squash blossoms

10 eggs

2 tablespoons finely minced Italian parsley

2 tablespoons cream

3/4 cup grated Asiago or Italian fontina cheese

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