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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 24 |
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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 Ingredients:
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 |
Directions:
1. 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.
2. Whisk eggs with 2/3 of the sour cream. Stir in the chives, zucchinis and cheese.
3. Spoon into mini-muffin tins and bake for 15 minutes. Cool on a wire rack.
4. Top the mini-frittatas with the remaining 1/3 cheese and sprinkle over the extra chives.
5. Serve at room temperature.
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