An easy and delicious frittata that is perfect as a light meal, a satisfying brunch, or a simple dinner for the whole family. Packed with vegetables, sweet corn and creamy feta, it is a wholesome and flavourful dish that comes together with very little effort.
It is simple to prepare, quick to bake, and a wonderful way to turn everyday ingredients into a comforting meal that everyone will enjoy.
Vegetable and Corn Frittata
An easy and delicious frittata that is perfect as alight meal or a satisfying brunch. It is simple to prepare, quick to bake, and a lovely way to enjoy vegetables in a dish the whole family will love.
Ingredients
- 4 Tbsp olive oil
- 1 medium onion finely chopped
- 1 medium potato diced
- 1 medium eggplant diced
- 1 green zucchini sliced
- ½ sweet red pepper finely chopped
- 1 spring onion finely chopped
- 1 x 300 grams can sweet corn Gold, “Bonduelle”
- 8 eggs
- 100 grams feta cheese crumbled
- Salt and pepper
Instructions
- Preheat the oven to 200°C (392°F), using conventional heat.
- In a large ovenproof frying pan, heat the olive oil over medium heat and sauté the potatoes. Once they have softened slightly, add the eggplant, zucchini, red pepper and onion. Season with salt and pepper and continue sautéing until the vegetables are cooked.
- Add the corn. Beat the eggs with a pinch of salt and pour them into the pan. Sprinkle with the feta and spring onion and cook gently for 5 minutes, without stirring.
- Transfer the pan to the oven, placing it on the top rack, and bake for 5–10 minutes, until the frittata is just cooked through.
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