Prosciutto, zucchini & goats cheese frittatas

These individual frittatas encased in prosciutto are perfect to hold in one hand while you sip a cooling drink with the other.

Recipe «Prosciutto, zucchini & goats cheese frittatas» presented in category Recipes / Coctails, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: Olive oil spray, 1 medium zucchini, cut crossways into 12 slices, 2 tsp olive oil, 3 eggs, lightly whisked, 2 tbsp pouring cream , 1 tbsp chopped fresh basil, 2 tbsp finely grated parmesan, 6 long slices prosciutto , 6 small cherry tomatoes, halved, 30g soft goats cheese, crumbled.

Ingredients:

• Olive oil spray 
• 1 medium zucchini, cut crossways into 12 slices 
• 2 tsp olive oil 
• 3 eggs, lightly whisked 
• 2 tbsp pouring cream 
• 1 tbsp chopped fresh basil 
• 2 tbsp finely grated parmesan 
• 6 long slices prosciutto 
• 6 small cherry tomatoes, halved 
• 30g soft goats cheese, crumbled 

Instructions

1. Preheat oven to 160°C. Spray six 80ml (1/3-cup) capacity muffin pans with oil. Preheat a barbecue grill or chargrill on high.Toss the zucchini in the oil to coat. Cook for 5 minutes or until just tender.Transfer to a plate. Set aside to cool slightly.
2. Combine the egg, cream, basil and parmesan in a bowl. Line the base and side of each pan with 1 prosciutto slice. Pour in the egg mixture.Top with the zucchini, tomato and goats cheese.
3. Bake for 20-25 minutes or until just set. Set aside in the pans for 5 minutes to cool before turning onto a wire rack to cool completely.