Mini Frittatas with Corn, Cream Cheese and Chives

Mini Frittatas with Corn, Cream Cheese and Chives

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Win the hearts of your family and loved ones with these tasty mini corn frittatas made with fresh cream and spring onions.

  • Recipe serves15
  • Preparation time10 minutes
  • Cooking time30 minutes


  • 4 Eggs, lightly whisked
  • 1 KNORR Garlic and Herb Potato Bake
  • 5 ml Robertsons Crushed Chilli (optional)
  • 125 ml Cream
  • 4 cup Fresh corn, cooked
  • 4 Spring onions, thinly sliced
  • Salt and pepper to season
  • 250 g Tub cream cheese
  • Chives to garnish


  • Preheat oven to 180°C.
  • Grease 2 x 12 hole mini muffin pan.
  • Whisk the eggs, chilli and cream together in a medium bowl until well combined.
  • Add the KNORR Garlic and Herb Potato Bake, corn and spring onions and stir to combine.
  • Season with salt and pepper.
  • Spoon half the mixture evenly among the prepared pans.
  • Bake in preheated oven for 15 minutes or until cooked through.
  • Remove from oven and set aside for 5 minutes to cool slightly. Transfer frittatas to a plate.
  • Re-grease pans and repeat with remaining corn mixture.
  • Arrange corn frittatas on a serving platter.
  • Top each with a dollop of cream cheese and chopped chives.