Mini Zucchini, Corn and Cheese Frittatas
Got a few eggs to get rid off? Here’s a new frittata recipe – this time I’ve gone with zucchini, corn and cheese for the filling.
Makes 12
Ingredients
3 zucchini, cut into 3cm pieces
100g reduced fat cheese, cut into 3cm pieces
410g can corn kernels, drained
4 large eggs
6 large egg whites
Salt and pepper to season
Oil to grease pan
Instructions
1. Preheat oven to 180C and grease a 12-hole muffin pan
2. Grate cheese in the Thermomix for 6 seconds/Speed 8. Remove to a mixing bowl
3. Chop zucchini in the Thermomix for 4 seconds/Speed 4. Add to the mixing bowl with the cheese
4. Add corn, salt and pepper to the mixing bowl and combine ingredients
5. Divide the zucchini, corn and cheese mixture evenly into each hole in the muffin pan
6. In a measuring jug, add all of the eggs and whisk together
7. Slowly divide the egg mixture evenly into each hole in the muffin pan; leaving 0.5cm from the top so the egg doesn’t overflow when cooking
8. Bake in the oven for 20 – 25 minutes or until set
Variations
Skip the Thermomix and dice zucchini into 0.5cm pieces with a knife and grate the cheese instead.
if we have to eat 
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