Method
• 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.
• Stir in the corn and season well with salt, pepper and
nutmeg, then remove from the heat.
• Lightly beat the eggs in a bowl. Mix in the corn and
onion, plus the herbs, parmesan, kidney beans and
some seasoning.
• Heat the remaining olive oil in a non-stick frying pan
over a high heat for 2 minutes.
• Add the frittata mixture and reduce the heat
to medium.
• 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.
• Place the pan under a hot grill for 1 minute to cook
the top.
• Slide the frittata out of the pan and leave to cool for
about 10 minutes, then cut it into wedges to serve.
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.
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 & pepper
Organic
veg boxes
delivered
to your
door
riverford.co.uk/carrot 01993 224998
We’ll bring you our
book for inspiration
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