Smoked salmon and a dollop of crème fraiche finish off these bite-size egg canapes.
- Preheat oven to 180°C. Brush twenty-four 30ml (1 1/2 tablespoons) capacity non-stick mini muffin pans with melted butter to lightly grease.
- Melt the butter in a medium frying pan over medium heat until foaming. Add the zucchini and cook, stirring, for 5 minutes or until tender. Set aside to cool.
- Use a fork to whisk the eggs in a medium bowl. Stir in the zucchini, creme fraiche, salmon and chives. Season with salt and pepper.
- Spoon the mixture evenly among the prepared pans. Bake in oven for 15-18 minutes or until puffed and golden. Set aside for 5 minutes before turning onto a wire rack to cool.
- Arrange the frittatas on a serving platter. Top with a dollop of the extra creme fraiche. Top with the extra smoked salmon and salmon roe, and serve immediately.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set