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Courgette and mint mini frittatas

Single-serve baked frittatas, light and protein-rich.

  • 25 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Courgette and mint mini frittatas

Per serving

Calories
102 kcal
Protein
8.6 g
Carbohydrates
2.2 g
Fat
6.4 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Eggs1
  • Zucchini60 g
  • Parmigiano Reggiano5 g
  • Mintto taste
  • Saltto taste

Contains: lactose, eggs

In season: May – September

Method

  1. Heat a conventional oven to 180 °C and put 2 paper cases in a muffin tin.
  2. Meanwhile wash the courgette, trim it and grate it on the coarse side of a grater; squeeze it in your hands to remove the water. Grate the Parmigiano Reggiano.
  3. Wash the mint and chop it finely.
  4. In a bowl beat the egg with the Parmesan, mint and salt, then stir in the courgette.
  5. Pour the mixture into the cases and bake for 15 minutes, until the frittatas are puffed, golden and set in the centre; let them rest for 2 minutes before serving.

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