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.


  • 8 eggs

  • 1 cup light sour cream

  • 1.25 cup chopped chives

  • 300gr grated zucchini

  • .33 cup parmesan


  • 1.

    Pre-heat oven to moderate.

  • 2.

    Lightly oil 24 hole mini muffin pan.

  • 3.

    Whisk the eggs with .75 cup of light sour cream until smooth.

  • 4.

    Add chopped chives, zucchini and cheese.

  • 5.

    Divide half mix between the 24 hole muffin pan.

  • 6.

    Bake for 15 minutes.

  • 7.

    Turn onto a wire rack to cool.

  • 8.

    Place other half of mix into muffin pan and repeat baking.

  • 9.

    When cool top with remaining light sour cream and lightly snipped chive.

  • 10.

    Serve at room temperature.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 42kj
  • Fat Total 2g
  • Saturated Fat 1g
  • Protein 2g
  • Carbohydrate 1g
  • Sugar 0g
  • Sodium 50mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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You can leave out the chives from the frittata if you prefer.

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