31 Mar 2010

Recipe: Sweet corn and coriander frittatas

1 mins to read
The trick to this recipe is fresh sweet corn from the cob – great for entertaining guests, or savouring as a lunchbox treat.


Method

  1. Place kernels from two cobs of sweet corn, 2 tbs chopped coriander, and 20g grated cheddar in a bowl.
  2. Season with salt and pepper and stir well.
  3. Spoon the mixture into 8 greased muffin pans.
  4. Place 6 eggs and ½ cup buttermilk in a bowl and whisk until frothy.
  5. Pour evenly over corn mixture and sprinkle with 1-2 tbs grated parmesan.
  6. Bake for 15 mins on 180 degrees C or until golden.


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