Mini Zucchini Frittatas

**Jubes**'s Note:

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

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 24

• 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.

Reviews

[mliss29]

I just have a regular muffin pan, so I made half a batch and it fit perfectly. I also used dried chives. Cute and tasty! Reviewed for Aus/NZ Recipe Swap.