Name: Carrot and zucchini mini frittatas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 4 eggs; 1/3 cup (80g) light sour cream; 2 carrots, grated; 1 large zucchini, grated; 1 teaspoon grated lemon rind; 2 tablespoon snipped chives; 2 tablespoon grated parmesan; radicchio or baby lettuce leaves, to serve

Carrot and zucchini mini frittatas

Makes 24 Item

Prep

10M

Cook

15M

Total

25M

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Ingredients

4 eggs

1/3 cup (80g) light sour cream

2 carrots, grated

1 large zucchini, grated

1 teaspoon grated lemon rind

2 tablespoon snipped chives

2 tablespoon grated parmesan

radicchio or baby lettuce leaves, to serve

Method

1.Preheat oven to moderate, 180°C (160°C fan-forced). Grease 2 x 12-hole mini muffin pans.

2.Whisk eggs and sour cream together in a bowl until smooth. Stir in carrot, zucchini, lemon rind, chives and parmesan.

3.Spoon mixture into prepared pans; bake 15 minutes, until puffed and golden. Cool on a wire rack.

4.To serve, place frittatas in small cups of radicchio or baby lettuce leaves; arrange on a serving platter.

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Ingredients

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