This Corn and fetta frittata is perfect for so many different occasions. Whether its meal prep, lunch, dinner or to share. The best part is it's ready in 30 minutes.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
200g Perino tomatoes
1 tbs olive oil
8 Coles Australian Free Range Eggs
1/2 cup (125ml) milk
1 tbs thyme leaves
1 brown onion, thinly sliced
3 corn cobs, husks, silks and kernels removed
80g fetta, crumbled
1/4 cup basil leaves
80g mixed baby salad leaves
200g Perino tomatoes, extra, thinly sliced
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 220°C. Line a baking tray with baking paper. Place tomatoes on the tray. Drizzle with half the oil. Season. Bake for 12 mins or until tomatoes start to collapse.
Step 2
Meanwhile, whisk the eggs, milk and thyme in a medium bowl. Season.
Step 3
Heat the remaining oil in a 20cm (base measurement) frying pan over medium heat. Add onion and corn kernels. Cook, stirring, for 5 mins or until onion softens.
Step 4
Pour the egg mixture over the corn mixture in frying pan. Gently stir to combine. Reduce heat to low and cook for 7-8 mins or until frittata is almost set but the top is still runny. Remove from heat. Sprinkle with the fetta.
Step 5
Remove the tomatoes from the oven. Preheat grill on high. Place the frying pan under grill for 3-4 mins or until the frittata is set and the top is lightly browned. Remove from heat.
Step 6
Place roasted tomatoes in a serving bowl. Add basil and salad leaves and toss to combine. Sprinkle frittata with extra tomato and serve with salad.
This Corn and fetta frittata is perfect for so many different occasions. Whether its meal prep, lunch, dinner or to share. The best part is it's ready in 30 minutes.
Method
Step 1
Preheat oven to 220°C. Line a baking tray with baking paper. Place tomatoes on the tray. Drizzle with half the oil. Season. Bake for 12 mins or until tomatoes start to collapse.
Step 2
Meanwhile, whisk the eggs, milk and thyme in a medium bowl. Season.
Step 3
Heat the remaining oil in a 20cm (base measurement) frying pan over medium heat. Add onion and corn kernels. Cook, stirring, for 5 mins or until onion softens.
Step 4
Pour the egg mixture over the corn mixture in frying pan. Gently stir to combine. Reduce heat to low and cook for 7-8 mins or until frittata is almost set but the top is still runny. Remove from heat. Sprinkle with the fetta.
Step 5
Remove the tomatoes from the oven. Preheat grill on high. Place the frying pan under grill for 3-4 mins or until the frittata is set and the top is lightly browned. Remove from heat.
Step 6
Place roasted tomatoes in a serving bowl. Add basil and salad leaves and toss to combine. Sprinkle frittata with extra tomato and serve with salad.
