Minifrittata with chorizo and zucchini

Name: minifrittata with chorizo and zucchini
Cook time: 20 min
Total time: 55 min
Yield: 12
Cuisine: Mediterranean
Ingredients: zucchini; 2 tl salt; 6 medium sized egg; 100 g chorizo pamplona; 2 twig fresh sage leaf; 200 ml whipped cream light; 100 g mountain cheese abondance; 2 el olive oil fresh lemon; 100 g lamb's lettuce melange

Minefrittata of zucchini, chorizo, sage, mountain cheese abondance, eggs and whipped cream served with a salad.

Ingredients

Kitchen Stuff

12 paper cake mold
1 muffin mold with 12 cavities

Directions

Preheat the oven to 200 ° C.
Grate the zucchini on a coarse grater. Put the zucchini in a ball sieve and sprinkle with the salt. Let stand for 15 minutes so that the moisture leaks out.
Meanwhile, put the paper cake molds in the cavity molds.
Beat the eggs in a large bowl. Cut the chorizo into small pieces, finely chop the leaves and add together with the whipped cream.
Push the rest of the liquid out of the zucchini with a spoon. Dab the zucchini dry with kitchen paper and add. Season with pepper.
Cut the cheese into pieces. Fill the cake molds with egg mixture and sprinkle with the cheese.
Bake the frittata in about 50 minutes in the middle of the oven until golden brown. Meanwhile, mix the oil with the lettuce and season with pepper.
Remove the frittata from the oven and carefully remove them from the muffin mold. Serve with the salad. Yummy! .