240 g soured cream
2 tbsp finely chopped, fresh chives
1 large, yellow courgette, coarsely grated
1 large, green courgette, coarsely grated
25 g finely grated Parmesan cheese
2 tbsp roughly chopped Chives
Preheat the oven to 200C/gas 5
Lightly oil 2 x 12 hole muffin tins
Whisk the eggs with 2/3 of the soured cream in a large bowl, until smooth. Stir in the Chives, courgettes and cheese. Divide the mixture between the prepared tins and bake in the oven for 15 minutes.
Turn onto a wire rack to cool and serve at room temperature, with a spoonful of soured cream sprinkled with fresh chives.