Zucchini and corn frittata

Current rating: 3.4 (20 ratings)
Serves 12
Prep 15
Cook 35
Quick, easy and tasty, a perfect light meal for busy summer evenings. Serve with salad.

Description

Quick, easy and tasty, a perfect light meal for busy summer evenings. Serve with salad.
  • 2 cups zucchini (courgettes), grated
  • 1 large onion, grated
  • 310g corn kernels, drained
  • 1 cup reduced fat cheese, grated
  • 1 cup self-raising white flour
  • 4 eggs, lightly beaten
  • ½ cup So Good Regular soy milk
  • ½ tsp salt

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  1. Place zucchini (courgette), onion, corn, cheese and flour in a large bowl, mix well.
  2. Stir in combined, egg, So Good and salt.
  3. Pour mixture into greased, lined 20cm square cake tin. Bake in hot oven, 200°C for 30-35 minutes or until golden.

Nutrition Information