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Gluten free zucchini and corn frittata

Serves: 10-12
Prep: 10
Cook: 20

    Individual portions make this twist on a classic an excellent idea for morning tea, lunchboxes and weeknight dinners.


    • 3 Weet-Bix™ Gluten Free
    • 1 cup zucchini (courgette), grated
    • 1 red onion, grated
    • 1 cup canned or thawed corn kernels, drained
    • 4 eggs, whisked
    • 1⁄2 cup Greek yoghurt
    • 1⁄4 tsp salt
    • 3⁄4 cup tasty cheese, grated


    1. Preheat oven to 180°C (350°F). Line a 12-hole muffin tin with paper cases.
    2. Combine zucchini (courgette), onion, corn, eggs, yoghurt, salt and mix well. Stir through 1⁄2 cup of the cheese and 2 crumbled Weet-Bix. Spoon batter into prepared liners.
    3. Crush remaining Weet-Bix and toss with remaining cheese, sprinkle the mixture over top of the frittata batter.
    4. Bake for 20–25 minutes until golden and cooked through.


    • Remember to always check the label of each ingredient to ensure it is gluten free.

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