“My nana used to make corn frittas for me all the time when I was little and I absolutely loved them! Corn is a rich source of complex carbohydrates so is best to have these for lunch. The tuna acts to bulk up the protein content to keep you fuller for longer and by using almond milk, they are dairy free so gentle on digestion.”
Ingredients
- 2 medium fresh cobs of corn, kernels removed.
- 2 large zucchinis, grated
- ½ leek, finely sliced
- 1 tin of tuna (or you could use salmon instead)
- 2 organic, free range eggs
- 1 cup organic, whole meal spelt flour
- Almond milk (the quantity will vary depending on the water content of your zucchini), but is usually around ½ cup.
- Coconut oil for cooking
Method
- Combine corn kernels, zucchini, leek and tuna in a mixing bowl. Stir well so that all ingredients are mixed thoroughly.
- Sift flour over vegetables and mix well.
- Whisk eggs in a separate bowl and then transfer to the mixture.
- Slowly add some almond milk until a thick batter forms.
- Over hot heat, melt about ½ teaspoon of coconut oil and spread over base of pan.
- Gently place spoonful’s of the mixture into the pan. Use the back of the spoon to press mixture down.
- Cook for 2 – 3 minutes before gently turning the frittas over and cooking for a further 1 – 2 minutes. Repeat for your remaining mixture.
You need to be gentle with these little pockets of yumminess as they can break apart easily!
