Zucchini and corn frittata

Name: Zucchini and corn frittata
Prep time: 10 min
Cook time: 35 min
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&frasl;2 cup Greek yoghurt; 1&frasl;4 tsp salt; 3&frasl;4 cup tasty cheese, grated

Current rating: 3.5 (30 ratings)

Serves 10-12

Prep 10

Cook 35

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

Description

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

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View nutrition information per serve

Method

Preheat oven to 180°C (350°F). Line a 12-hole muffin tin with paper cases.
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.
Crush remaining Weet-Bix and toss with remaining cheese, sprinkle the mixture over top of the frittata batter.
Bake for 20–25 minutes until golden and cooked through.

Nutrition Information

	Per serve
Energy (kJ) (Cal)	650 155
Protein (g)	9.0
Fat (g) Saturated Fat (g)	10 5.0
Carbohydrate (g) Sugars (g)	8.0 3.0
Fibre (g)	1.2
Sodium (mg)	288
Potassium (mg)	202
Calcium (mg)	207
Iron (mg)	1.0