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Prosciutto, zucchini & goats cheese frittatas

  • 0:20 Prep
  • 0:30 Cook
  • 6 Servings

Ingredients

  • Olive oil spray
  • 1 medium zucchini, cut crossways into 12 slices
  • 2 teaspoons olive oil
  • 3 eggs, lightly whisked
  • 2 tablespoons pouring cream
  • 1 tablespoon chopped fresh basil
  • 2 tablespoons finely grated parmesan
  • 6 long slices prosciutto
  • 6 small cherry tomatoes, halved
  • 30g soft goats cheese, crumbled

Method

  • 1
    Preheat oven to 160°C. Spray six 80ml (1/3-cup) capacity muffin pans with oil. Preheat a barbecue grill or chargrill on high.Toss the zucchini in the oil to coat. Cook for 5 minutes or until just tender.Transfer to a plate. Set aside to cool slightly.
  • 2
    Combine the egg, cream, basil and parmesan in a bowl. Line the base and side of each pan with 1 prosciutto slice. Pour in the egg mixture.Top with the zucchini, tomato and goats cheese.
  • 3
    Bake for 20-25 minutes or until just set. Set aside in the pans for 5 minutes to cool before turning onto a wire rack to cool completely.

Source: taste.com.au

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