Name: Mini zucchini frittatas
Cook time: 25 min
Total time: 25 min
Ingredients: 4 eggs; 1/2 cup (120g) sour cream; 2 tablespoon finely chopped fresh chives; 1 small yellow zucchini (90g), grated coarsely; 1 small green zucchini (90g), grated coarsely; 2 tablespoon finely grated parmesan; 1 tablespoon coarsely chopped fresh chives, extra

Ingredients

4 eggs

1/2 cup (120g) sour cream

2 tablespoon finely chopped fresh chives

1 small yellow zucchini (90g), grated coarsely

1 small green zucchini (90g), grated coarsely

2 tablespoon finely grated parmesan

1 tablespoon coarsely chopped fresh chives, extra

Method

1.Preheat oven to 180°C (160°C fan-forced). Lightly oil two 12-hole mini (1 1/2 tablespoons, 30ml) muffin pans.

2.Whisk eggs with two-thirds of the sour cream in large bowl until smooth, stir in chives, zucchini and cheese.

3.Divide mixture among pan holes. Bake, uncovered, 15 minutes, turn onto wire rack to cool. Top frittatas with remaining sour cream and extra chives.

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