INGREDIENTS
1 Tin Creamed Corn
6 Branches of Silverbeet (Sliced)
6 Eggs (Whisked)
3/4 Cup Grated Cheese
1/4 Cup Spring Onions Sliced
Salt and Pepper to taste
Cherry tomatoes to finish on top
LETS PUT IT ALTOGETHER
In large bowl whisk eggs, add cheese, salt and pepper – stir to combine.
Add the creamed corn, sliced silverbeet and spring onion.
Place into greased muffin tray
Bake at 180 degrees for 15 – 20 minutes or until browned and set.
Allow to cool before removing from muffin tray.
I used home grown silverbeet, spring onions and cherry tomatoes. There is something satisfying about creating a meal out of food you have grown.
Enjoy 🙂
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yumm…about to do the weeks baking and am going to have a crack at this…sounds so yummy! (I love eating…oops not reading recipes!)
just wondering what size tin of creamed corn?
Hi Leanne it’s not the baby sized one, its about 200-300 grams. AMA da
can we freeze the leftovers? we always plant silverbeets and this is recipe is yummy….
Hi Annie, yes you can.
Hi looks really good! Just wondering how many does this make and how many people does this serve? Thank you
This makes approx 10-12 muffin sized frittatas serving 4-6 people with a side salad.
Can you use frozen spinach?
Yes you can, defrost and then squeeze out the excess liquid.
I tried making this and the eggs won’t set and was still a bit runny 🙁 I might need to leave it longer in the oven or try 5 eggs next time? It was still yummy though!
Thanks!