Tuna and corn frittatas
1
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 12 • Difficulty: Easy
A perfect snack box filler, these versatile frittatas are both tasty and satisfying. Change them up by using different herbs and veggies, or try swapping tuna with salmon – whatever takes your fancy!
Ingredients
Zucchini
1 medium, grated
Egg(s)
6 medium
Orange sweet potato (kumara)
100 g, peeled, grated
Skim milk
2 tbs
Tuna, canned in springwater, drained
2 95g can, flaked
Canned corn kernels, rinsed and drained
2 125g can
Fresh chives
¼ cup(s), finely chopped, finely chopped, plus extra to serve
Reduced fat feta cheese
100 g, crumbled
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C. Lightly spray a 12-hole ⅓ cup (80 ml) capacity silicone muffin tray with oil.
2
Place zucchini on a clean tea towel. Gather ends of tea towel together then twist and squeeze to remove excess liquid from zucchini.
3
Whisk eggs in a large bowl. Add zucchini, sweet potato, milk, tuna, corn, chives and half the feta. Season with salt and pepper and stir to combine.
4
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.
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