Page Contents: Recipe | Variations
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.
More Vegetarian Recipes
Mini Zucchini, Corn and Cheese Frittatas
Ingredients
- 3 zucchini cut into 3cm pieces
- 100 g reduced fat cheese cut into 3cm pieces
- 410 g can corn kernels (no added sugar) drained
- 4 large eggs
- 6 large egg whites
- Salt and pepper to season
- Oil to grease pan
Instructions
- Preheat oven to 180C (350F) and grease a 12-hole muffin pan
- Grate cheese in the Thermomix for 6 seconds | Speed 8. Remove to a mixing bowl
- Chop zucchini in the Thermomix for 4 seconds | Speed 4. Add to the mixing bowl with the cheese
- Add corn, salt and pepper to the mixing bowl and combine ingredients
- Divide the zucchini, corn and cheese mixture evenly into each hole in the muffin pan
- In a measuring jug, add all of the eggs and whisk together
- 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
- Bake in the oven for 20 – 25 minutes or until set
You may also like…
Variations
Don’t have a Thermomix? Make this recipe by dicing zucchini into 0.5cm pieces with a knife and grating the cheese instead.
[Last updated: August 13, 2013]
