Zucchini and Corn Frittatas

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Individual portions make this twist on a classic an excellent idea for morning tea, lunchboxes and weeknight dinners.

 

INGREDIENTS

  • 3 Weet-Bix™ Gluten Free
  • 1 cup zucchini(courgette), grated
  • 1 red onion, grated
  • 1 cup canned or thawed corn kernels, drained
  • 4 eggs, whisked
  • 1/2 cup Greek yoghurt
  • 1/4 teaspoon salt
  • 3/4 cup tasty cheese, grated

METHOD

  • Step 1
    Preheat oven to 180°C (350°F). Line a 12-hole muffin tin with paper cases.
  • Step 2
    Combine zucchini (courgette), onion, corn, eggs, yoghurt, salt and mix well. Stir through 1⁄2 cup of the cheese and 2 crumbled Weet-Bix. Spoon batter into prepared liners.
  • Step 3
    Crush remaining Weet-Bix™ Gluten Free and toss with remaining cheese, sprinkle the mixture over top of the frittata batter.
  • Step 4
    Bake for 20–25 minutes until golden and cooked through.

Recipe courtesy of Taste