Corn and coriander frittatas
“This sweet vegie treat is popular all over the world.”
- 2 cobs corn, kernels removed
- 1 tbsp chopped coriander
- 1 tbsp flat-leaf parsley, chopped
- 60g (1/2 cup) cheddar cheese, grated
- Sea salt and cracked black pepper
- 6 eggs
- 1/2 cup buttermilk
- 1-2 tbsp parmesan cheese, grated
- 8 rashers bacon
These are excellent in lunch boxes or for weekend breakfasts with bacon, grilled tomatoes and mushrooms.
Method
Combine corn kernels, coriander, parsley and cheddar cheese in a medium bowl.
Season with salt and pepper and stir well.
Spoon mixture into 8 greased
muffin pans (one third cup/80mL capacity).
Combine eggs and buttermilk in
a large bowl and whisk until frothy.
Pour egg mixture evenly over corn
mixture in muffin pans and sprinkle tops with parmesan.
Bake at 200C for
15 minutes or until puffed and golden.
Meanwhile, grill bacon rashers
until crisp.
To serve
Serve hot frittatas with crispy bacon.
Serves 8.
