Gluten free zucchini and corn frittata

Name: Gluten free zucchini and corn frittata
Prep time: 10 min
Cook time: 20 min
Total time: 5 min
Yield: Serves 10-12

Prep

10 min

Cook

20 min

Serves

10-12

Skill

Vegetarian

Prep

10 min

Cook

20 min

Serves

10-12

Skill

Lunchbox Christmas Gluten Free Summer Health Snacks Mains Gluten Free

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 tsp salt
3⁄4 cup tasty cheese, grated

Nutrition per serving

Weight, measurement and temperature conversions

413 kJ

energy kj

6 g

protein

2 g

saturated fat

1.4 g

dietary fibre

8 g

carbohydrate

3 g

sugars

141 mg

sodium

Method

Preheat oven to 180°C (350°F). Line a 12-hole muffin tin with paper cases.
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.
Crush remaining Weet-Bix and toss with remaining cheese, sprinkle the mixture over top of the frittata batter.
Bake for 20–25 minutes until golden and cooked through.

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 tsp salt
3⁄4 cup tasty cheese, grated