Ingredients
- 2 corn ears, shucked (Rosedale Orchard)
- 1-2 zucchini, finely diced or run through food processor (Oamaru Organics)
- ½ med. onion, diced
- 2 cloves garlic, minced
- 2 spring onions, chopped (Janefield Hydroponics)
- 2 tbsp chopped parsley
- 1 tsp salt
- 2 eggs, beaten (Agreeable Nature)
- 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
