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Photo of Tuna and corn frittatas by WW

Tuna and corn frittatas

Total Time
45 min
20 min
25 min
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!



1 medium, grated


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 in brine, rinsed, 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)


  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.


TIP: Frittatas will keep in an airtight container in the fridge for up to 3 days. Serve them warm or cold.