Baked zucchini mini frittatas

Ingredients

• Medium eggs3 pieces (165 g)
• Zucchini150 g
• Parmesan Cheese DOP30 g
• Whole milk30 ml
• Extra virgin olive oil5 g
• Fine breadcrumbs10 g

Allergens

Gluten, Milk, Eggs

Method

1. Thoroughly wash the zucchini, trim the ends, and grate finely using a medium-hole grater.
2. Slightly squeeze the zucchini pulp between your hands to remove excess vegetation water.
3. In a bowl, whisk the eggs with the whole milk using a hand whisk until well combined.
4. Add the grated Parmesan cheese and breadcrumbs, stirring well to prevent lumps.
5. Fold the grated zucchini into the egg mixture and blend everything with a spatula.
6. Preheat the oven to 180°C (350°F) in static mode and lightly grease 8 holes of a mini muffin tin.
7. Pour the mixture into the molds, filling them up to about 3/4 of their height.
8. Bake for 15-18 minutes until the mini frittatas are puffed and lightly golden on top.
9. Let them cool for 5 minutes before removing from the molds to maintain a soft and moist texture.