Recipe: Sweet corn and coriander frittatas

Method

1. Place kernels from two cobs of sweet corn, 2 tbs chopped coriander, and 20g grated cheddar in a bowl.
2. Season with salt and pepper and stir well.
3. Spoon the mixture into 8 greased muffin pans.
4. Place 6 eggs and ½ cup buttermilk in a bowl and whisk until frothy.
5. Pour evenly over corn mixture and sprinkle with 1-2 tbs grated parmesan.
6. Bake for 15 mins on 180 degrees C or until golden.