Mini Baked Frittata with Zucchini and ricotta

3 eggs9 ounces ricotta1/4 teaspoon nutmeg1 teaspoon salt1/4 cup extra virgin olive oil1/2 cup parmigiano reggiano3 zucchini (about 1 1/2 cup grated and strained)1/2 cup flour Oil a cupcake pan and add a piece of parchment paper on each cupcake holder. Whisk the eggs in a mixing bowl and add the ricotta. Whisk everything together …