- 3 Weet-Bix™ Gluten Free
- 1 cup zucchini (courgette), grated
- 1 red onion, grated
- 1 cup canned or thawed corn kernels, drained
- 4 eggs, whisked
- 1⁄2 cup Greek yoghurt
- 1⁄4 tsp salt
- 3⁄4 cup tasty cheese, grated
Gluten free zucchini and corn frittata
Serves: 10-12
Prep: 10
Cook: 20
Ingredients
Method
Step 1
Preheat oven to 180°C (350°F). Line a 12-hole muffin tin with paper cases.Step 2
Combine zucchini (courgette), onion, corn, eggs, yoghurt, salt and mix well. Stir through 1⁄2 cup of the cheese and 2 crumbled Weet-Bix. Spoon batter into prepared liners.Step 3
Crush remaining Weet-Bix and toss with remaining cheese, sprinkle the mixture over top of the frittata batter.Step 4
Bake for 20–25 minutes until golden and cooked through.
Tips
- Remember to always check the label of each ingredient to ensure it is gluten free.
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