Corn and Coriander Frittatas
Ready In: 25 mins
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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