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Corn and fetta frittata with tomato salad
Corn and fetta frittata with tomato salad
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Try a delicious vegetarian corn and feta frittata, served with a side of flavorful roasted tomato and basil salad.
Ingredients:
  • 200g Perino tomatoes
  • 18.20 gm olive oil
  • 8 Free Range Eggs
  • 125ml milk
  • 20.00 ml fresh thyme leaves
  • 1 brown onion, thinly sliced
  • 3 corn cobs, husks, silks and kernels removed
  • 80g fetta, crumbled
  • 62.50 ml fresh basil leaves
  • 80g mixed baby salad leaves
  • 200g Perino tomatoes, extra, thinly sliced
Instructions:
  • Preheat your oven to 220C. Line a baking tray with baking paper and arrange the tomatoes on it. Drizzle the tomatoes with half of the oil, season, then bake for 12 minutes or until they begin to collapse.
  • In a medium bowl, gently whisk together the eggs, milk, and fragrant thyme. Don't forget to season to your liking.
  • Heat the remaining oil in a 20cm frying pan over medium heat. Sauté the onion and corn kernels for 5 minutes until the onion softens, stirring occasionally.
  • Pour the beaten eggs over the corn in the pan and carefully mix together. Cook on low heat for 7-8 minutes until the frittata is nearly cooked with a slightly runny top. Remove from heat and sprinkle with feta cheese.
  • Take the tomatoes out of the oven. Preheat the grill on high. Grill the frying pan for 3-4 mins until the frittata is set and the top is lightly browned. Remove from heat.
  • Transfer the roasted tomatoes to a serving bowl. Combine with fresh basil and salad leaves by tossing them together. Sprinkle the frittata with extra tomatoes and serve alongside the salad.

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