Zucchini And Corn Frittatas

• 3 tsp semolina
• 2 medium zucchini
• 1 None baby new potato, unpeeled
• 2 None eggs
• 1/3 cup low fat ricotta cheese
• 1 tbsp canned creamed corn
• 1 tbsp finely chopped flat-leaf parsley
• 5 oz cherry tomatoes on the vine
• 2 tsp olive oil
• 2 slices sourdough bread, toasted

1. Preheat the oven to 425u0b0F.
2. Lightly grease 2 cups of a 6-cup muffin pan. Sprinkle the greased cups with semolina. Using a vegetable peeler, cut one zucchini into ribbons. Line the muffin cups with the zucchini ribbons, overlapping at slightly different angles.
3. Coarsely grate the remaining zucchini and potato, squeezing out the excess liquid. Place in a medium bowl with eggs, ricotta, corn and parsley; mix well. Spoon into prepared muffin cups.
4. Bake for about for 25 mins.
5. Place the tomatoes on a small baking pan and drizzle with oil. Bake for about 10 mins with the frittatas, or until the tomatoes soften and the frittatas are golden and set.
6. Serve frittatas with tomatoes and toasted sourdough.

semolina, zucchini, baby new potato, eggs, ricotta cheese, corn, flatleaf parsley, tomatoes, olive oil, bread

Taken from recipes-plus.com/api/v2.0/recipes/34951 (may not work)