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