Zucchini and corn frittatas

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

  • 20 mins preparation
  • 45 mins cooking
  • Serves 2
  • Print


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


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.


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.

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