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Zucchini, Sweet Corn and Haloumi Frittata with Old Man Saltbush & Mountain Pepperberry


The kids will love this cheesy, vegetable frittata in their lunchbox and you’ll love just how quick and easy they are to make. Cut into squares and pop in the lunchboxes, for a nutritious and delicious lunch. These little eggy squares are our idea of heaven in a baking tray. Try mixing it up with different fillings, like bacon, chicken, ricotta, broccoli, capsicum and cauliflower.

Time: 45 minutes

Makes: approx. 12 squares


4 cloves garlic, roasted

1 tbsp extra virgin olive oil

1 medium sized zucchini, washed and cut into chunks

1 large cob of corn, kernels removed with a knife

100 grams haloumi, cut into cubes

60 grams cheddar cheese, plus extra to sprinkle on top 6 extra-large eggs

1 tbsp  Old Man Saltbush

1/2 tsp Mountain Pepperberry

pinch of sea salt

8 cherry tomatoes, halved (optional)


  1. Preheat oven to 200°C. Toss garlic cloves in 1 tablespoon of extra virgin olive. Spread garlic cloves onto an oven tray and roast for 15 minutes. Remove from oven and allow to cool slightly before removing skin.
  2. Reduce oven temperature to 180°C. Place all ingredients (except extra cheese for topping and cherry tomatoes) in a food processor and process for a few seconds or until all ingredients are finely chopped and well combined.
  3. Pour mixture into a lined baking dish (11 x 7 x 1.5 inch / 28 x 18 x 4 cm), top with halved cherry tomatoes and sprinkle with extra cheese.
  4. Bake in the oven for 30 minutes at 180°C or until mixture is firm to touch and golden on top. Allow to cool before cutting into squares. Store in the refrigerator for up to 5 days or in the freezer for up to 1 month. Reheat in the oven or microwave.
  5. Serve on its own or with a mixed leafy green salad and tomato chutney.


Recipe @jules_mckie for The Australian Superfood Co. Styling & photography @jules_mckie

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