Baked zucchini and sweetcorn mini frittatas

Baking , Vegetarian


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


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.


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