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
Ingredients
Ingredients
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
Directions
Directions
- Pre-heat your grill to its hottest setting.
- In a large ovenproof frying pan, heat the oil. Add the onion and saute until translucent.
- Add the corn and tomatoes and cook until softened.
- In a separate bowl, whisk together the eggs with the milk, salt and pepper.
- Add the whisked eggs and both cheeses to the frying pan and stir to mix.
- 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.
- Put the pan under the grill to finish cooking the eggs on the top.
Enjoy!
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
