Name: Courgette and corn frittata
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 Tbsp olive oil; 1 precooked cob of the corn or ½ small tin of sweet corn; 1 large garlic clove; 1 red chilli (optional); 4 eggs; 1 handful cherry tomatoes

Courgette and corn frittata

3 Jul 2017

by Dinna

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Background

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

2 Tbsp olive oil
1 precooked cob of the corn or ½ small tin of sweet corn
1 large garlic clove
1 red chilli (optional)
4 eggs
1 handful cherry tomatoes

Instructions

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.