Zucchini and corn frittatas

Name: Zucchini and corn frittatas
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Serves 2
Cuisine: Italian
Ingredients: 3 teaspoon semolina; 2 (180g) zucchini; 1 (40g) baby new potato, unpeeled; 2 eggs; 1/3 cup (80g) low-fat ricotta; 1 tablespoon creamed corn; 1 tablespoon fresh flat-leaf parsley, finely chopped; 150 gram truss cherry tomatoes; 2 teaspoon olive oil; 2 slice soy linseed sourdough bread (90g), toasted

These tasty zucchini and corn frittatas are delicious enjoyed warm as a delicious savoury breakfast, or popped in the lunchbox as a healthy snack.

Oct 31, 2010 1:00pm

20 mins preparation
45 mins cooking
Serves 2

Ingredients

Zucchini and corn frittatas

3 teaspoon semolina
2 (180g) zucchini
1 (40g) baby new potato, unpeeled
2 eggs
1/3 cup (80g) low-fat ricotta
1 tablespoon creamed corn
1 tablespoon fresh flat-leaf parsley, finely chopped
150 gram truss cherry tomatoes
2 teaspoon olive oil
2 slice soy linseed sourdough bread (90g), toasted

Method

Zucchini and corn frittatas

1
Preheat oven to 220°C (200°C fan-forced).
2
Lightly grease two holes of a 6-hole (¾-cup/180ml) texas muffin pan. Sprinkle greased holes with semolina.
3
Using a vegetable peeler; cut one zucchini into ribbons. Line pan holes with zucchini, overlapping at slightly different angles. Coarsely grate remaining zucchini and potato, squeezing out excess liquid.
4
In a small bowl, whisk eggs, ricotta, corn, parsley, and vegetables.
5
Spoon into prepared holes.
6
Bake about for 25 minutes.
7
Place tomatoes on an oven tray; drizzle with oil. Bake for about 10 minutes with frittatas, or until tomatoes soften and frittatas are golden and set.
8
Divide frittatas, bread, and tomatoes among serving plates. Serve.

Notes

These frittatas are great for a work lunch. They can be eaten warm or cold. Make them a day ahead and reheat in a microwave on medium for about 2 minutes or until heated through.