Corn and Coriander Frittatas
"Excellent for brunch, breakfasts (with crispy bacon on the side) picnics or lunch boxes. No cooking on top of the stove, but in the oven. Do use the fresh corn cobs and not tinned as you'll really taste the difference."
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 2 ears corn, kernel removed
- 1 tablespoon chopped coriander
- 1 tablespoon flat leaf parsley, chopped
- 60 g cheddar cheese, grated
- salt & freshly ground black pepper
- 6 free range eggs
- 1⁄2 cup buttermilk
- 1 -2 tablespoon freshly grated parmesan cheese
directions
- Combine corn kernels, coriander, parsley and cheese in a medium bowl.
- Season with salt and pepper and stir well.
- Spoon mixture into greased muffin pans (one third cup/80ml capacity).
- Combine eggs and buttermilk in a large bowl and mix until frothy.
- Pour egg mixture evenly over the corn mixture in the muffin pans and sprinkle the tops with the parmesan.
- Bake at 200C for 15 minutes until puffed and golden.
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RECIPE SUBMITTED BY
Kate in Katoomba
Australia
I live in Australia, in the Blue Mountains (a national park the size of Belgium) and I really enjoy all things to do with food (especially the eating part). I used to work in theatre and casting in the UK, but now work in an antique/discerning junk shop in Australia. I enjoy collecting out of print and old church cook books and have way too many. I can't stand bad traffic, people who sniff, or white plastic garden furniture! If I had a month off I would most likely be asleep a lot of the time or eating dark chocolate, but If I had absolutely no responsibilities, you could find me at the Musee D'Orsay in Paris looking at the pictures.
