Zucchini, Corn & Brown Rice Frittata

vegan label

Suitable for Vegetarians

  • 15
    Preparation Time
  • 40
    Cooking Time
  • 6 Serving Size


Graines de nature Seeds of ChangeTM Brown Rice & Quinoa With A Hint Of Garlic

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  • SEEDS OF CHANGE® Brown Rice & Quinoa with a hint of Garlic 240g
  • 1 large zucchini, grated
  • 1 red capsicum, seeds removed and chopped
  • 300g can corn kernels, drained and rinsed
  • 3 green onions, chopped
  • 8 eggs
  • 100ml buttermilk
  • 2 tablespoons sweet chilli sauce
  • 100g feta cheese, crumbled
  • Salad of baby kale leaves and halved cherry tomatoes, to serve

  • Chimichurri sauce:

  • 1 cup parsley leaves
  • 1 cup coriander leaves
  • 1 garlic clove, chopped
  • 1/3 cup olive oil
  • Pinch of chilli flakes


Preheat oven to 180°C or 160°C fan forced. Grease an 2-litre with oil spray.

Place rice, zucchini, capsicum, corn and onion in a large bowl. Mix to combine. Spread into prepared dish.

Mix together eggs, buttermilk and sweet chilli sauce in a jug. Season well. Carefully pour over rice mixture, using a fork to move around mixture to allow egg to evenly combine. Scatter over feta. Bake for 40 minutes or until egg is set and golden.

Meanwhile, make chimichurri sauce. Place parsley, coriander, garlic and oil in a small blender. Blend until coarsely chopped. Stir through chilli flakes.

Cut frittata into squares. Serve with salad and chimichurri sauce.

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