Pic of Sweetcorn and red onion frittata

Sweetcorn and red onion frittata

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Vegetarian mains

Sweetcorn and red onion frittata

Main Serves 4 50 min
Frittatas are great for a last minute dinner, light lunch or picnic. This one's quick to prepare and can be dressed up many ways: for a Mexican version, include jalapeno peppers, bacon and black beans. For an Asian version, omit the Parmesan and nutmeg, add spring onions and chilli and serve drizzled with oyster sauce.


  • 3 tbsp olive oil
  • 1 red onion, diced
  • 1 garlic clove, crushed
  • 4 corn cobs, cooked
  • nutmeg, grated
  • 6 eggs
  • 1 tbsp fresh herbs, such as coriander, parsley or chives, chopped
  • 2 tbsp Parmesan, grated
  • 400g tin kidney beans
  • salt and pepper


Prep time: 10 min
Cooking time: 40 min
  • Step 1

    Heat 1 tablespoon of the olive oil in a pan, add the onion and garlic and cook over a moderate heat for 5-10 minutes, until soft.
  • Step 2

    Stir in the corn and season well with salt, pepper and nutmeg, then remove from the heat.
  • Step 3

    Lightly beat the eggs in a bowl. Mix in the corn and onion, plus the herbs, Parmesan, kidney beans and some seasoning.
  • Step 4

    Heat the remaining olive oil in a non-stick frying pan over a high heat for 2 minutes.
  • Step 5

    Add the frittata mixture and reduce the heat to medium.
  • Step 6

    Cook until the frittata is set underneath and still slightly runny on top, running a spatula around the sides to make sure it is not sticking.
  • Step 7

    Place the pan under a hot grill for 1 minute to cook the top.
  • Step 8

    Slide the frittata out of the pan and leave to cool for about 10 minutes, then cut it into wedges to serve.

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