Zucchini & Corn Frittata

Simone Austin

Makes 8, Serves 4, Pre time 15minutes, Cook time: 15minutes


  • 4 scoops Ensure neutral powder
  • 2 teaspoons extra virgin olive oil
  • 1 medium zucchini, grated
  • 100g mushrooms, sliced
  • 200g (1/2 can) creamed corn
  • 8 large eggs
  • ½ cup tasty cheese. grated
  • 50g rocket
  • Red wine vinegar and extra virgin olive oil


  1. Preheat the oven to 200 degrees.
  2. Grate the zucchini and squeeze out excess water. 
  3. Thinly slice the mushrooms and grate the cheese.
  4. In a 26cm non stick, ovenproof frying pan add in the extra virgin olive oil and fry the mushrooms until golden brown. Season with black pepper. 
  5. In a bowl lightly beat the eggs.
  6. Stir in the Ensure Neutral powder. Add in the zucchini, corn and half of the cheese.
  7. Pour over the mushrooms.
  8. Sprinkle with remaining cheese.
  9. Bake for around 10-15minutes in the oven until nicely set.
  10. Loosen with the edges with a spatula and slide out onto a wooden board. 
  11. Dress the rocket with a little red wine vinegar and extra virgin olive oil before sprinkling over the frittata.
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