Corn and Coriander Frittatas

1. 1

   Combine corn kernels, coriander, parsley and cheese in a medium bowl.

2. 2

   Season with salt and pepper and stir well.

3. 3

   Spoon mixture into greased muffin pans (one third cup/80ml capacity).

4. 4

   Combine eggs and buttermilk in a large bowl and mix until frothy.

5. 5

   Pour egg mixture evenly over the corn mixture in the muffin pans and sprinkle the tops with the parmesan.

6. 6

   Bake at 200C for 15 minutes until puffed and golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.