Recipes‎ > ‎

Corn and tomato frittata

I was inspired by this recipe to make a slightly lower fat corn and tomato frittata. It is great with a green salad, and also keeps well for packed lunches.

Serves 4

vegetarian, gluten free


oil or fat of your choice
1 small red onion diced
corn kernels sliced off 2 medium cobs
12 cherry tomatoes halved or quartered
8 large eggs
splash milk
salt and pepper to taste
150g cottage cheese
120g cheddar


  1. Pre-heat your grill to its hottest setting.
  2. In a large ovenproof frying pan, heat the oil. Add the onion and saute until translucent.
  3. Add the corn and tomatoes and cook until softened.
  4. In a separate bowl, whisk together the eggs with the milk, salt and pepper.
  5. Add the whisked eggs and both cheeses to the frying pan and stir to mix.
  6. Continue to let the eggs cook a little (a bit like making scrambled eggs) until the mixture on the bottom of the pan is beginning to set.
  7. Put the pan under the grill to finish cooking the eggs on the top.


This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Corn & tomato frittata in pan