Tuna and corn frittatas
1 medium, grated
Orange sweet potato (kumara)
100 g, peeled, grated
Tuna, canned in springwater, drained
2 95g can, flaked
Canned corn kernels in brine, rinsed, drained
2 125g can
¼ cup(s), finely chopped, finely chopped, plus extra to serve
Reduced fat feta cheese
100 g, crumbled
1 x 3 second spray(s)
- Preheat oven to 180°C. Lightly spray a 12 hole (⅓ cup-capacity) silicone muffin tray with oil.
- Place zucchini on a clean tea towel. Gather ends of tea towel together then twist and squeeze to remove excess liquid from zucchini.
- Whisk eggs in a large mixing bowl. Add zucchini, sweet potato, milk, tuna, corn, chives and half the feta. Season with salt and pepper and stir to combine.
- Spoon mixture evenly into prepared tray. Sprinkle with remaining feta. Bake for 25 minutes or until golden and set. Stand in tray for 5 minutes then transfer to a wire rack. Serve warm or cooled, sprinkled with extra chives.