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Simple frittata tarts

  • 0:15 Prep
  • 0:30 Cook
  • 6 Servings


  • 3 small wholemeal pita breads
  • 1 tablespoon olive oil
  • 1 leek, quartered lengthways, washed, thinly sliced
  • 100g diced bacon
  • 1 large zucchini, diced
  • 270g can corn kernels, drained
  • 1/2 cup grated tasty cheese
  • 6 eggs, lightly beaten
  • Cherry tomatoes, to serve
  • Salad leaves, to serve


  • 1
    Preheat oven to 180°C. Lightly grease a 3/4 cup-capacity, 6-hole texas muffin pan. Using a 13cm round cutter or small plate as a guide, cut 3 rounds from bread. Split each round in half. Gently push rounds into prepared holes.
  • 2
    Heat oil in a frying pan over medium heat. Add leek, bacon and zucchini. Cook for 6 to 7 minutes or until leek is soft and light golden. Transfer to a bowl. Allow to cool.
  • 3
    Add corn, cheese and eggs to leek mixture. Stir to combine. Spoon into muffin holes. Bake for 25 minutes or until set. Set aside to cool in pan for 5 minutes.
  • 4
    Serve with tomatoes and salad leaves.

Source: taste.com.au


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