Tomato and corn frittata
(at time of publication)
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.
Replace tomatoes with chopped boiled potatoes.
About this Recipe
- 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)
Nutrition information is given per serve
*NS: not specified