http://eepurl.com/2O_mH

 

Click to show filters
OK
Click to show filters
OK
Site-wide
Recipes
Articles
Search within
Browse all

Tomato and corn frittata

Tomato and corn frittata

Serves: 
2
Time to make: 
30 mins
Total cost: 
$5.75 / $2.88 per serve
(at time of publication)
Health information: 
High fibre
Vegetarian
Gluten-free

Instructions

Instructions and steps: 

Step 1  Spray tomatoes with oil. Heat a large (20cm) non-stick frying pan over a medium heat. Cook tomatoes, stirring, for 3 minutes. Add onion, garlic and corn. Cook, stirring, for 3 more minutes.

Step 2  Whisk eggs and milk together. Pour over the tomato mixture in the pan, tilting pan to evenly cover vegetables. Reduce heat to low. Cook for 4 minutes. Sprinkle cheese over the top.

Step 3  Place pan under a hot grill and cook for 3 more minutes or until cheese melts and frittata is cooked through. Set aside for 5 minutes before cutting in wedges. Serve with fresh rocket or spinach.

Variations

Replace tomatoes with chopped boiled potatoes.

About this Recipe

Recipe by: 
Photography: Cath Muscat
First Published: 
May 2008

Rate this recipe

Rating: 
0
No votes yet
Full ingredient list: 
  • cooking oil spray
  • 100g tomatoes, halved
  • 1 red onion, cut in wedges
  • 2 cloves garlic, crushed
  • 410g can corn kernels, drained
  • 4 eggs
  • 1/3 cup trim milk
  • 1/3 cup grated freshly-grated reduced-fat cheddar cheese
  • salad leaves, to serve

Nutritional information (per serve)

Energy: 
1860kJ
Calories: 
445cal
Protein: 
26.4g
Fat: 
22.3g
- saturated: 
7.1g
Carbohydrates: 
35.1g
- sugars: 
22.8g
Dietary Fibre: 
10.8g
Sodium: 
960mg
Calcium: 
320mg
Iron: 
4.5mg

Nutrition information is given per serve
*NS: not specified