Got a few eggs to get rid of? 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

Whip up these zucchini, corn and cheese frittatas using the Thermomix to do all the chopping and mixing. Just add eggs and bake for a tasty snack or meal.

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Course Breakfast, Snack

Servings 12 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