Low Fat Carrot and Zucchini Mini Frittatas

Total Time
25mins
Prep 10 mins
Cook 15 mins

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 Nutrition

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!

Reviews

(2)
Most Helpful

Yum - I will use it again...just wondering - was the 180 degrees right? Mine are taking a lot longer than 15 minutes...(they are not golden brown...)

jerison October 20, 2009

These are very good frittatas for such a low fat dish. I think that next time I will reduce the amount of carrots. When I got the ingredients out to make this my zucchini was looking sad and wrinkled so I substituted some fresh broccoli.

Dreamer in Ontario January 28, 2008

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