Corn and zucchini frittata

Whip up this delicious corn and zucchini frittata this week. Great for dinner or school lunches the next day, this easy and versatile dish can be made with whatever fillings you like.

4

10m

Note: + 5 mins cooling time

20m

Ingredients

  • 2 tsp olive oil
  • 1 brown onion, thinly sliced
  • 2 zucchini, thinly sliced
  • 1 corn cob, husks and silk removed
  • 8 Coles Australian Free Range Eggs
  • 1/2 cup (125ml) pouring (pure) cream
  • 60g pkt Coles Australian Baby Rocket
  • 200g Perino tomatoes, halved
  • 1/2 cup flat-leaf parsley leaves
  • 100g marinated goat’s cheese, drained reserving 1 tbs marinade, crumbled

Method

STEP 1

Heat half the oil in a 20cm (base measurement) non-stick ovenproof frying pan over medium heat. Add the onion and cook, stirring, for 3-4 mins or until the onion softens. Transfer to a bowl. Heat the remaining oil in the pan. Add the zucchini. Cook, stirring occasionally, for 3 mins or until just tender.

STEP 2

Use a small serrated knife to cut down the side of the corn to release the kernels.

STEP 3

Preheat grill on medium. Add the onion and corn to the zucchini in the pan and spread over the base. Whisk the eggs and cream in a jug. Season. Pour over the zucchini mixture in the pan. Cook over medium-low heat for 5 mins or until almost set. Cook under grill for 5 mins or until set. Set aside for 5 mins to cool slightly.

STEP 4

Top the frittata with rocket, tomato, parsley and goat’s cheese. Season. Drizzle with reserved marinade.

Dietary information

Vegetarian
Gluten-free
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.