Delicious mini frittata just right for cocktail party or afternoon tea. I served these at my own 40th cocktail party and at my mothers 70th high tea. They were gobbled with delight. I use my own free range eggs from the four chooks in the back yard and home grown zucchini.
Pre-heat oven to moderate.
Lightly oil 24 hole mini muffin pan.
Whisk the eggs with .75 cup of light sour cream until smooth.
Add chopped chives, zucchini and cheese.
Divide half mix between the 24 hole muffin pan.
Bake for 15 minutes.
Turn onto a wire rack to cool.
Place other half of mix into muffin pan and repeat baking.
When cool top with remaining light sour cream and lightly snipped chive.
Serve at room temperature.
You can leave out the chives from the frittata if you prefer.
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