Low Fat Carrot and Zucchini Mini Frittatas |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Inspired by magazine, TRUE! Then lowered the fat too! Surprised was MOIST as can be! Even though is my recipe, is a KEEPER for me! Ingredients:
1 egg |
3 egg whites |
1/3 cup nonfat sour cream |
2 carrots |
1 zucchini |
1 lemon, rind of |
2 tablespoons chives |
2 tablespoons parmesan cheese |
cooking spray |
Directions:
1. NOTE: Used low fat parm cheese, GRATED carrot, zucchini and lemon rind.
2. Preheat oven 180°.
3. Whisk together sour cream, egg and egg whites until smooth.
4. Grate in carrot, zucchini, lemon rind and add chives and parm cheese.
5. NOTE: These can be made as mini or I used a rectangular mini muffin pan; the choice is yours.
6. If doing mini, bake for 15 minutes until puffed and golden brown.
7. Other muffin tins take longer but bake until golden brown and when knife comes out clean, are done!
8. Serve with rocket, feta and tomato.
9. ENJOY!
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