Zucchini and Carrot Mini Frittata

Ingredients for 1 servings:

• 1 small zucchini
• 1 carrot(s)
• 1 tbsp parsley, chopped
• some olive oil
• salt and pepper
• 3 tbsp Parmesan, grated
• 3 eggs
• 3 tbsp milk
• some crème fraîche

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Makes about 5 – 6 pieces.

Peel the carrot. Wash the zucchini. Finely dice both. Add a little olive oil to a pan and fry the diced carrots for about 2-3 minutes. Add the zucchini and cook until the vegetables are still firm to the bite. Sprinkle the parsley over the eggs and stir in. Season with salt and pepper. Crack the eggs into a bowl and beat with a whisk. Add the salt, pepper, Parmesan cheese, and milk and mix well. Add the vegetables to the egg mixture and stir in. Grease a muffin tin and fill the holes two-thirds full with the vegetable mixture. Bake in an oven preheated to 200°C for about 15 minutes. Remove from the oven and let cool on a wire rack. Garnish with crème fraîche and parsley before serving. The frittata can be served as an appetizer or antipasti.