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Got a few eggs to get rid off?  Here’s a new frittata recipe – this time I’ve gone with zucchini, corn and cheese for the filling.

Zucchini Corn Cheese FrittataMakes 12


3 zucchini, cut into 3cm pieces

100g reduced fat cheese, cut into 3cm pieces

410g can corn kernels, drained

4 large eggs

6 large egg whites

Salt and pepper to season

Oil to grease pan


1. Preheat oven to 180C and grease a 12-hole muffin pan

2. Grate cheese in the Thermomix for 6 seconds/Speed 8. Remove to a mixing bowl

3. Chop zucchini in the Thermomix for 4 seconds/Speed 4. Add to the mixing bowl with the cheese

4. Add corn, salt and pepper to the mixing bowl and combine ingredients

5. Divide the zucchini, corn and cheese mixture evenly into each hole in the muffin pan

6. In a measuring jug, add all of the eggs and whisk together

7. Slowly divide the egg mixture evenly into each hole in the muffin pan; leaving 0.5cm from the top so the egg doesn’t overflow when cooking

8. Bake in the oven for 20 – 25 minutes or until set


Skip the Thermomix and dice zucchini into 0.5cm pieces with a knife and grate the cheese instead.