Packed full of goodness and deliciousness, these sweetcorn and baby spinach frittatas are a great addition to any lunchbox or perfect for a picnic.
- 2 cobs LeaderBrand sweetcorn
- 8 eggs
- 3/4 cup rice flour
- 1/4 cup cream
- 1 bag LeaderBrand Baby Spinach leaves
- 200g feta cheese, cut in cubes
- Pinch nutmeg
- Salt & pepper to season
Preheat the oven to 180°C. Grease and line a large, 6-holed texas muffin pan with squares of baking paper.
Remove the husks and silk from the corn cobs. Bring a large pot of water to the boil. Cook the cobs for 10-15 minutes until tender. Remove the corn pieces and use a sharp knife to scrape down the sides of each cob.
Break the eggs into a bowl and beat lightly with a fork or whisk. Mix in rice flour and cream. Season to taste with salt and freshly ground black pepper.
Layer in the tins the spinach leaves, feta and finish with the corn on top. Pour over the egg mixture to cover the filling.
Cook in oven for 15-20 minutes or until egg is puffed and golden. Remove from oven and serve immediately, or allow to cool for picnics and lunches.