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
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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
- 1Preheat oven to 220°C (200°C fan-forced).
- 2Lightly grease two holes of a 6-hole (¾-cup/180ml) texas muffin pan. Sprinkle greased holes with semolina.
- 3Using 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.
- 4In a small bowl, whisk eggs, ricotta, corn, parsley, and vegetables.
- 5Spoon into prepared holes.
- 6Bake about for 25 minutes.
- 7Place 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.
- 8Divide 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.