Zucchini and corn frittata

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

  • Skill Easy
  • Prep time 10 mins
  • Cook time 35 mins
  • Servings 10-12
Rating

Ingredients:

  • 3 Weet-Bix
  • 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
  • 1 tsp baking powder
  • 1⁄2 cup sultanas/walnuts (optional)

Method:

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

Nutritional information:

  • Per Serve
  • Energy (kJ)
    551
  • (Cal)
    132
  • Protein (g)
    7
  • Fat (g)
    4
  • Saturated Fat (g)
    2
  • Carbohydrate (g)
    14
  • Sugars (g)
    2
  • Dietary Fibre (g)
    2
  • Sodium (mg)
    254
  • Potassium (mg)
    196
  • Calcium (mg)
    115
  • Iron (mg)
    0.7
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