Potato, Corn and Pepper Frittata
PREPARATION: 10 MINUTES, COOKING: 15 MINUTES
1 1/3 pounds (700 g) potatoes, peeled, quartered lengthwise and thinly sliced crosswise
1 red pepper, seeded and chopped
2 tablespoons (30 ml) extra virgin olive oil
1 onion, halved and thinly sliced
1 cup (250 g) frozen corn, thawed
1/3 cup (10 g) finely chopped fresh flat-leaf parsley
pinch of salt
freshly ground black pepper
1 Put the potatoes in a saucepan, cover with boiling water and return to a boil. Reduce the heat to low, add the pepper and simmer for 3 minutes, or until the potatoes are just starting to soften. Drain well, cover and keep hot.
2 Meanwhile, heat a 10 inch (25 cm) nonstick frying pan over high heat. Add the oil to the pan and swirl it around. When the oil is hot, reduce the heat to medium, add the onion and cook, stirring, for 3 minutes, or until soft.
3 Add the potatoes, pepper and corn and cook for another 8 minutes, stirring and turning the vegetables, until the potatoes are tender. Remove from the heat.
4 Put the eggs in a large bowl and beat with a fork to combine. Add the parsley and season with salt and pepper. Using a slotted spoon, remove the vegetables from the pan and add them to the eggs, mixing thoroughly.
5 Return the pan to the stove with any oil that remains from cooking the vegetables. If there are any vegetables stuck on the bottom of the pan, clean and dry it before reheating with 1 tablespoon (15 ml) oil. Heat the pan over medium heat, add the egg mixture, and distribute the vegetables evenly. Cook the frittata, shaking the pan frequently, for 3–4 minutes, or until the edges are set and the top is beginning to look set.
6 Meanwhile, preheat the broiler to high. Place the frittata under the broiler for 2 minutes, or until the eggs are just set pierce the top with a knife to check that it’s cooked.
7 Remove the pan from the broiler and let it sit for 2 minutes, then slide the frittata onto a serving plate. Serve hot or at room temperature, cut into wedges.
Each serving provides
369 calories, 16 g protein, 18 g fat (4 g saturated fat), 34 g carbohydrate (6 g sugars), 5 g fiber, 260 mg sodium
|Potato, Corn and Pepper Frittata|