Sweetcorn and pepper frittata
How to make Sweetcorn and pepper frittata recipe
Serves 4
Preparation time 10 minutes, Cooking time about 10 minutes
Ingredients:
2 tablespoons olive oil
4 spring onions, thinly sliced
200 g (7 oz) can sweetcorn, drained
150 g (5 oz) bottled roasted red peppers in oil, drained and cut into strips
4 eggs, lightly beaten
125 g (4 oz) strong Cheddar cheese, grated
small handful of chives, finely chopped
salt and pepper
Method:
Heat the oil in a frying pan with an ovenproof handle, add the spring onions, sweetcorn and red peppers, and cook for 30 seconds.
Add the eggs, Cheddar, chives and salt and pepper to taste and cook over a medium heat for 4–5 minutes or until the base is set.
Place the pan under a preheated hot grill and cook the omelette for 3–4 minutes or until golden and set. Cut into wedges and serve immediately with a green salad and crusty bread.
For courgette, pepper & Gruyère frittata, cook the spring onion and red peppers as above, replacing the sweetcorn with 200 g (7 oz) finely chopped courgettes.
Add the eggs, 125 g (4 oz) grated Gruyère cheese (instead of the Cheddar) 4 tablespoons chopped mint (instead of the chives), season and cook as above.
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| Sweetcorn and pepper frittata |
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