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Zucchini and corn frittata
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Easy and delicious mini versions of a classic dish perfect for any time of the day.
Ingredients:
  • 3 Weet-Bix™ Gluten Free
  • 250.00 ml zucchini (courgette), grated
  • 1 red onion, grated
  • 250.00 ml canned or thawed corn kernels, drained
  • 4 eggs, whisked
  • 125.00 ml Greek yoghurt
  • 0.60 gm salt
  • 187.50 ml tasty cheese, grated
Instructions:
  • Preheat your oven to 180°C (350°F) and prepare a 12-hole muffin tin by lining it with paper cases.
  • Mix together zucchini (courgette), onion, corn, eggs, yoghurt, and salt until well combined. Fold in 1⁄2 cup of cheese and 2 crumbled Weet-Bix. Transfer batter into prepared liners.
  • Combine crushed Weet-Bix™ Gluten Free with the rest of the cheese and sprinkle over the frittata batter.
  • Bake until golden brown and fully cooked, for about 20-25 minutes.

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