Riverford Wicked Leeks
Sweetcorn and red onion frittata recipe image

Print Sweetcorn and red onion frittata

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 & pepper


  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.
  2. Stir in the corn and season well with salt, pepper and nutmeg, then remove from the heat.
  3. Lightly beat the eggs in a bowl. Mix in the corn and onion, plus the herbs, Parmesan, kidney beans and some seasoning.
  4. Heat the remaining olive oil in a non-stick frying pan over a high heat for 2 minutes.
  5. Add the frittata mixture and reduce the heat to medium.
  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.
  7. Place the pan under a hot grill for 1 minute to cook the top.
  8. Slide the frittata out of the pan and leave to cool for about 10 minutes, then cut it into wedges to serve.
want to cook with fresh ingredients? try one of our award winning veg boxes