Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 4 people
Estimated cost per serve is 15.87 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 3 spring onions, thinly sliced
- 1 cup Woolworths frozen corn kernels
- 320grams Mix-a-Mato® tomatoes
- 1/4 bunch dill
- 8 free range eggs
- 1/4 cup milk
- 1/4 cup fresh ricotta, coarsely crumbled
- 1 zucchini, peeled into ribbons
- 1teaspoons balsamic vinegar
- 4 slices soybean & linseed sourdough, toasted
- 5mL extra virgin olive oil cooking spray
Description
Filled with sliced zucchini, corn and ricotta, these tasty miniature frittatas make a quick healthier dinner, brunch or anything in between.
Method
Step 1 of 4
Preheat oven to 160°C/140°C fan-forced. Spray 8 x 1/3-cup-capacity muffin-pan holes generously with oil. Spray a large frying pan with oil and heat over medium-high heat. Add onion and cook for 2 minutes. Add corn and cook, stirring often, for 3 minutes.
Step 2 of 4
Place tomatoes in a small baking dish. Spray with oil. Chop 1 tbs dill. Whisk eggs, milk and chopped dill in a large jug. Gently stir in ricotta. Season. Arrange zucchini in prepared holes. Stir corn mixture into egg mixture. Pour evenly among holes.
Step 3 of 4
Place tomatoes and pan in oven. Bake for 30-35 minutes or until tomatoes have softened and frittatas are just set in the centre. Set aside for 2 minutes before running a flat-bladed knife carefully around the edges of frittatas to loosen. Lift from pan.
Step 4 of 4
Drizzle tomatoes with vinegar. Season and stir to combine. Top frittatas with remaining dill sprigs and serve with tomato mixture and bread.
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