Vegetarian & Vegan
Vegetarian & Vegan
Mini Courgette Frittatas
Come and see me demonstrating this recipe (plus some delicious dips to serve with the frittatas) at the Great Comp Fine Food Fair on 14th September, or the Tunbridge Wells Food & Drink Festival on 22nd September 2018!
When I put a photo of this on Instagram recently, it got loads of Likes so I thought it would be a good one to end my series of four courgette recipes with. Serve these little frittatas at room temperature with crusty bread and a salad for lunch - they have even more flavour if you leave them to cool down a little rather than eating them straight from the oven.
Ingredients
- 2 courgettes
- 3 eggs
- 4 spring onions, chopped
- clove of garlic, crushed
- 4 tbsp sour cream
- 75g cheddar, grated
- 1 tbsp dijon mustard
- small handful each of chives and tarragon (or use chives and dill), chopped
- Handful of grated parmesan
Method
Grate the courgettes using the coarse grating disc on a food processor (or use a bag of grated courgettes that you've previously frozen - see the blog post for Courgettes, Part 1: https://a-cooks-plot.blogspot.com/2018/07/courgettes-3-ways-part-1.html).
Then mix them with all the other ingredients except the parmesan. Put paper muffin or fairy cake cases in the hollows of a muffin tin and spoon the mixture into them. Sprinkle with parmesan and bake at 180C (fan oven) for 20-25 minutes until set and lightly browned.
Makes 24
A Cook's Plot Tip
If you haven't got any paper muffin or fairy cake cases, you can grease the hollows of the muffin tray instead but be warned - although the frittatas will come out easily enough with a little help from a table knife, the tray will be much harder to clean!