Corn and Coriander Frittatas
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 2 ear corn, kernel removed
- 14.79 ml chopped coriander
- 14.79 ml flat leaf parsley, chopped
- 60 g cheddar cheese, grated
- salt & freshly ground black pepper
- 6 free range eggs
- 118.29 ml buttermilk
- 14.79-29.58 ml 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.