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    You are in: Home / Recipes / Corn and Coriander Frittatas Recipe
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    Corn and Coriander Frittatas

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Kate in Katoomba's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine corn kernels, coriander, parsley and cheese in a medium bowl.
    2. 2
      Season with salt and pepper and stir well.
    3. 3
      Spoon mixture into greased muffin pans (one third cup/80ml capacity).
    4. 4
      Combine eggs and buttermilk in a large bowl and mix until frothy.
    5. 5
      Pour egg mixture evenly over the corn mixture in the muffin pans and sprinkle the tops with the parmesan.
    6. 6
      Bake at 200C for 15 minutes until puffed and golden.

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    Ratings & Reviews:

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    Nutritional Facts for Corn and Coriander Frittatas

    Serving Size: 1 (91 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 130.2
     
    Calories from Fat 65
    50%
    Total Fat 7.2 g
    11%
    Saturated Fat 3.2 g
    16%
    Cholesterol 168.7 mg
    56%
    Sodium 136.2 mg
    5%
    Total Carbohydrate 8.6 g
    2%
    Dietary Fiber 0.8 g
    3%
    Sugars 2.0 g
    8%
    Protein 8.5 g
    17%

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