MINI ZUCCHINI FRITTATAS

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Mini Zucchini Frittatas image

Another great finger food. Serve with pre-dinner drinks or for a coctail party. Even the children will enjoy these ones. Another great idea from the Women's Weekly kitchen

Provided by Jubes

Categories     Australian

Time 50m

Yield 24 serving(s)

Number Of Ingredients 7

8 eggs
1 cup sour cream
1/4 cup chives, chopped finely
1 large yellow zucchini, grated coarsely (150g)
1 large green zucchini, grated coarsely (150g)
1/3 cup parmesan cheese, finely grated (25g)
2 tablespoons fresh chives, chopped for garnish

Steps:

  • Preheat oven to 180°C Grease 4 x 12 hole mini-muffin pans. You can make these in batches if you do not have pans to make 48 muffins.
  • Whisk eggs with 2/3 of the sour cream. Stir in the chives, zucchinis and cheese.
  • Spoon into mini-muffin tins and bake for 15 minutes. Cool on a wire rack.
  • Top the mini-frittatas with the remaining 1/3 cheese and sprinkle over the extra chives.
  • Serve at room temperature.

Nutrition Facts : Calories 55.5, Fat 4.1, SaturatedFat 2, Cholesterol 75.9, Sodium 52.3, Carbohydrate 1.5, Fiber 0.3, Sugar 0.6, Protein 3.3

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