Green egg frittatas

Preheat oven to 180°C. Grease four 10 x 4.5cm round springform tins with melted butter and line each with baking paper. Grate zucchini into a colander over a bowl. Set aside.

Put eggs and cream in a large bowl and whisk until smooth. Use your hands to squeeze out any excess moisture from zucchini. Add drained zucchini to egg mixture, season and stir to combine. Pour mixture evenly into each tin. Scatter over feta.

Bake for 18-20 minutes or until set and tops are lightly golden. Set aside for 5 minutes then remove from tins, drizzle with basil pesto and serve.