Zucchini and corn frittata

Current rating: 3.6 (32 ratings)
Serves 10-12
Prep 5
Cook 20

Individual portions make this twist on a classic an excellent idea for morning tea, lunchboxes and weeknight dinners.

Ingredients
  • 3 Weet-Bix
  • 1 cup zucchini (courgette), grated
  • 1 red onion, grated
  • 1 cup canned or thawed corn kernels, drained
  • 4 eggs, whisked
  • 1⁄2 cup Greek yoghurt
  • 1⁄4 tsp salt
  • 3⁄4 cup tasty cheese, grated

Weight, measurement and temperature conversions

Seasonal Food Guide

View nutrition information per serve

Method
  1. Preheat oven to 180°C (350°F). Line a 12-hole muffin tin with paper cases.
  2. Combine zucchini (courgette), onion, corn, eggs, yoghurt, salt and mix well. Stir through 1⁄2 cup of the cheese and 2 crumbled Weet-Bix. Spoon batter into prepared liners.
  3. Crush remaining Weet-Bix and toss with remaining cheese, sprinkle the mixture over top of the frittata batter.
  4. Bake for 20–25 minutes until golden and cooked through.

Nutrition Information

Per serve
650
155
9.0
10
5.0
8.0
3.0
1.2
288
202
207
1.0