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Zucchini and corn frittata

Serves: 12
Prep: 15
Cook: 35

    Quick, easy and tasty, a perfect light meal for busy summer evenings. Serve with salad.


    • 2 cups zucchini (courgettes), grated
    • 1 large onion, grated
    • 310g corn kernels, drained
    • 1 cup reduced fat cheese, grated
    • 1 cup self-raising white flour
    • 4 eggs, lightly beaten
    • ½ cup So Good Regular soy milk
    • ½ tsp salt


    1. Place zucchini (courgette), onion, corn, cheese and flour in a large bowl, mix well.
    2. Stir in combined, egg, So Good and salt.
    3. Pour mixture into greased, lined 20cm square cake tin. Bake in hot oven, 200°C for 30-35 minutes or until golden.

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