Page title and description

Vegetarian mains
Sweetcorn and red onion frittata
Ingredients
- 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
Method
Prep time:
10 min
PT10M
Cooking time:
40 min
PT40M
-
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.