Mini Carrot And Zucchini Frittatas - cooking recipe

Ingredients

4 None eggs
1/3 cup light sour cream
2 None carrots, peeled, grated
1 None large zucchini, grated
1 tsp lemon zest
2 tbsp snipped fresh chives
2 tbsp grated Parmesan cheese
None None radicchio or baby lettuce leaves, to serve

Preparation

Preheat oven to 350\u00b0F. Grease 2 - 12-cup mini muffin pans.
Whisk together eggs and sour cream until smooth. Add carrot, zucchini, lemon zest, chives and Parmesan. Distribute between prepared pans and bake for 15 mins, until puffed and golden. Let cool on a wire rack.
To serve, place frittatas in small cups of radicchio or baby lettuce leaves and arrange on a serving platter.