MINI CORN AND ZUCCHINI FRITTATAS

I served these Mini frittatas with a rocket salad - see recipe in blog. Great vegetarian dish if you omit the bacon! From 'The Detox Bible'.

INGREDIENTS
1 large red onion
2 garlic cloves
2 red capsicums
1 zucchini
1 corn on the cob
1 sprig of fresh thyme, leaves picked
4 eggs
200ml rice milk or 200ml pure cream
salt and pepper
fresh chives or fresh herbs to garnish

METHOD:
Preheat oven to 200C.
Lightly oil a non-stick 12 hole muffin tin.
Finely dice the onion, garlic, red capsicums and zucchini and place in a large bowl.
Cut the corn kernels from the cob. The easiest way to do this is to hold the cob at one end, upright at an angle, with the other end in the centre of a kitchen towel on your work surface, and to run a knife down the cob to remove the kernels. Do this all the way round. Discard the cob and tip the corn kernels into the bowl.
Add the thyme leaves to the vegetables and season with salt and pepper.
Put the veggies in a large frypan and cook until tender.
Spoon the mixture into the holes in the muffin tin, distributing the vegetables equally.
Crack the eggs into a large jug or bowl. Add the rice milk or cream and a pinch of salt and whisk until well mixed.
Pour the egg mixture over the vegetables so that each hole is three-quarters full. 
Bake for 6 minutes, or until the egg is completely set.
The mini frittatas should fall out of the holes easily. Place them on a large plate, garnish with chives or fresh herbs and serve.

Serves 4