Whip up this delicious corn and zucchini frittata this week. Great for dinner or school lunches the next day, this easy and versatile dish can be made with whatever fillings you like.
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Method
Step 1
Heat half the oil in a 20cm (base measurement) non-stick ovenproof frying pan over medium heat. Add the onion and cook, stirring, for 3-4 mins or until the onion softens. Transfer to a bowl. Heat the remaining oil in the pan. Add the zucchini. Cook, stirring occasionally, for 3 mins or until just tender.
Step 2
Use a small serrated knife to cut down the side of the corn to release the kernels.
Step 3
Preheat grill on medium. Add the onion and corn to the zucchini in the pan and spread over the base. Whisk the eggs and cream in a jug. Season. Pour over the zucchini mixture in the pan. Cook over medium-low heat for 5 mins or until almost set. Cook under grill for 5 mins or until set. Set aside for 5 mins to cool slightly.
Step 4
Top the frittata with rocket, tomato, parsley and goat’s cheese. Season. Drizzle with reserved marinade.
