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Mini Zucchini, Corn and Cheese Frittatas

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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.

Mini Zucchini, Corn and Cheese Frittatas

Course Breakfast
Servings 12 frittatas


  • 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


  • 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
Keyword Corn, Cottage Cheese, Thermomix, Vegetarian, Zucchini

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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]

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