Potato and Sweet Corn Frittata

Submitted By: Noodles

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Difficulty: easy


1 tbsp olive oil
1 onion, diced
1 garlic clove, crushed
440g can new potatoes, drained and diced
310g can sweet corn kernels, drained
6 eggs
1/3 cup low fat milk
1 tbsp chopped parsley
freshly ground black pepper

Vegetable Salad:
200g sugar snap peas or snow peas, trimmed
200g asparagus, trimmed, cut into 3 cm lengths
200g broccoli, broken into small florets
2 tbsp lemon juice
1 tbsp olive oil


Heat half the oil in a large non-stick frying pan over medium heat. Add the onion and garlic and cook for 3 minutes, or until the onion is translucent. Add the potatoes and corn kernels to the pan and cook for 1-2 minutes to heat through, then transfer the vegetables to a bowl.

Break the eggs into another bowl, add the milk and parsley, season with pepper and beat lightly with a fork until combined.

Add the remaining oil to the frying pan, swirling the oil around to coat the base of the pan. Add the vegetables to the pan, spreading them out, then pour the egg mixture evenly over the vegetables. Cover and cook over medium-low heat for 10 minutes, or until the egg mixture is partially set. Place under a hot grill until the frittata is golden brown and puffed on top.

To make the vegetable salad, bring a large saucepan of water to the boil. Add the snap peas, asparagus and broccoli and boil for 2-3 minutes, or until the vegetables are bright green and just tender. Drain, rinse under cold water and refrigerate.

To make a salad dressing, put the lemon juice and oil in a screw-top jar and shake to combine. Serve the frittata in wedges with the salad and drizzle with the dressing.

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