Courgette and corn frittata
This courgette and corn frittata is ready within 15 minutes so it’s ideal for a quick and easy lunch or brunch, served with a green salad and/or crusty bread. It can be eaten cold too, served as a nibble or snack which is perfect for picnics, parties or for your lunch box!
Ingredients
Method
- Drain the corn or cut the kernels of the cob. Grate the courgette roughly. Mince the garlic, finely chop the deseeded chilli, if used. Mix everything together in a bowl.
- Whisk the eggs lightly in a small bowl, season with salt and pepper.
- Heat the oil in a non-stick frying pan. Add the mixed vegetables and gently sauté, stirring, for 5 minutes, until soften.
- Pour over the egg and let it spread out evenly. Put the lid on and cook for 5 minutes.
- Meanwhile turn on the grill in your oven. Cut the cherry tomatoes in half. Put these on top of the frittata, put the lid back on.
- When the grill is hot and the surface of the frittata is no longer runny, put the pan under the grill and brown for 2-3 minutes.
- Slide the frittata onto a plate, let it cool slightly and cut it into wedges. Alternatively, let it cool completely and cut it into bite-sized squares.