Zucchini Rose mini Frittata

The challenge was to do bite size and freezable appetizers for the Bridal Shower before the temperature rocketed to the high thirties. 

These Frittata froze well.  And looked lovely on the Platter. 

My recipe for the frittata is very similar to a Quiche recipe

4 eggs

3/4 - 1 c Ricotta or Cottage Cheese  

1/4 c milk or cream

1/2 c parmesan cheese

zucchini, chive blossoms

Pre-heat oven to 350 degrees
Grease or spray 3 mini muffin trays
Whisk eggs, then add cheese and milk and whisk

Fill the mini muffins 2/3 full 

Cut Zucchini strips very thinly. This is best done with a mandolin cutter.  Cut the zucchini strips in half as too big for the mini muffin tray. Roll each strip into a rose and place into the centre of the mini muffin.  I also used chive flowers which cooked nicely and did not lose their color in baking. Sprinkle some parmesan cheese on top before baking.

Bake at preheated oven for 15 to 20 minutes.