Corn, Zucchini & Tuna Frittas

by Rebecca Warren 12 Jan 2018

Corn is a brilliant source of carbohydrates and the tuna is a great source of protein and healthy fats. Pair these with a big colourful salad for a quick and healthy lunch or dinner.

Ingredients

  • 2 cups corn kernels – I like to use fresh ones, but canned will also work.
  • 2 - 3 Free Range Eggs (depending on the size)
  • 2/3 cup wholemeal self-raising flour
  • 1/4 cup Full Cream Milk or milk alternative
  • 1 zucchini, grated (allow this to sit on a paper towel so the excess water is absorbed)
  • 1 x large can of Tuna
  • ½ leek finely sliced
  • ½ teaspoon of dried chilli (optional)

Method

  1. If you are using fresh corn, cook in a saucepan of boiling water until tender. Drain well and then use a sharp knife to remove the kernels from the core. If you are using canned corn, drain and put to the side.
  2. Whisk the eggs in a large bowl. Add flour and milk and stir until smooth batter forms. Stir in corn and zucchini. Season. Gently fold through the tuna, leek and chilli.
  3. Heat a large non-stick frying pan over medium heat. Pour 1/4-cup portions of mixture into the pan.
  4. Cook for 2-3 mins or until golden underneath. Turn and cook for 2 mins or until cooked. Transfer to a plate. Repeat, in batches, with remaining mixture.

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