Name: Zucchini and corn frittatas
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2
Ingredients: 3 teaspoon semolina; 2 (180g) zucchini; 1 (40g) baby new potato, unpeeled; 2 eggs; 1/3 cup (80g) low-fat ricotta; 1 tablespoon creamed corn; 1 tablespoon fresh flat-leaf parsley, finely chopped; 150 gram truss cherry tomatoes; 2 teaspoon olive oil; 2 slice soy linseed sourdough bread (90g), toasted

Zucchini and corn frittatas

These tasty zucchini and corn frittatas are delicious enjoyed warm as a delicious savoury breakfast, or popped in the lunchbox as a healthy mid-week snack.

Serves 2

Prep

20M

Cook

45M

Total

1H 5M

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Ingredients

3 teaspoon semolina

2 (180g) zucchini

1 (40g) baby new potato, unpeeled

2 eggs

1/3 cup (80g) low-fat ricotta

1 tablespoon creamed corn

1 tablespoon fresh flat-leaf parsley, finely chopped

150 gram truss cherry tomatoes

2 teaspoon olive oil

2 slice soy linseed sourdough bread (90g), toasted

Method

1.Preheat oven to 220°C (200°C fan-forced).

2.Lightly grease two holes of a 6-hole (¾-cup/180ml) texas muffin pan. Sprinkle greased holes with semolina.

3.Using a vegetable peeler; cut one zucchini into ribbons. Line pan holes with zucchini, overlapping at slightly different angles. Coarsely grate remaining zucchini and potato, squeezing out excess liquid.

4.In a small bowl, whisk eggs, ricotta, corn, parsley, and vegetables.

5.Spoon into prepared holes.

6.Bake about for 25 minutes.

7.Place tomatoes on an oven tray; drizzle with oil. Bake for about 10 minutes with frittatas, or until tomatoes soften and frittatas are golden and set.

8.Divide frittatas, bread, and tomatoes among serving plates. Serve.

These frittatas are great for a work lunch. They can be eaten warm or cold. Make them a day ahead and reheat in a microwave on medium for about 2 minutes or until heated through.
Note

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