Zucchini and corn frittata

Current rating: 3.6 (23 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.

  • 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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  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