Ingredients
- 2 corn ears, shucked
- 1-2 zucchini, finely diced or run through food processor
- ½ med. onion, diced
- 2 cloves garlic, minced
- 2 spring onions, chopped
- 2 tbsp chopped parsley
- 1 tsp salt
- 2 eggs, beaten
- ⅓ cup almond meal
- optional topping: plain Greek yogurt, parsley, micro greens
Vendors
Tags
Baking
Vegetarian
Sweetcorn
Frittata
Baked Zucchini and Sweetcorn Mini Frittatas
Method
- Preheat oven to 180-200°C
- Place cut corn kernels in large mixing bowl.
- Finely dice zucchini or run through food processor. Squeeze out water. Add to bowl.
- Add onion, garlic, spring onions, parsley, & salt to bowl. Mix well. Taste for seasoning.
- Mix in eggs and almond meal.
- Scoop into mini muffin tins.
- Bake for 22-25 mins until golden on the edges.
- Top with dollop of Greek yogurt, chopped parsley, and/or micro greens
