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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
Vegetarian corn and feta frittata with roast 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 and line a baking tray with baking paper. Arrange the tomatoes on the tray, drizzle with half of the oil, season to taste, and bake for 12 minutes, or until the tomatoes begin to collapse.
  • Whisk together eggs, milk, and thyme in a medium bowl while seasoning to taste.
  • In a 20cm (base measurement) frying pan over medium heat, heat the leftover oil. Add onion and corn kernels. Stir and cook for 5 minutes or until onion softens.
  • Pour the velvety egg mixture over the savory corn blend in the pan, delicately folding them together. Simmer on low heat for 7-8 minutes until the frittata is nearly firm with a creamy top. Take it off the heat and generously sprinkle with flavorful feta cheese.
  • Take the tomatoes out of the oven. Preheat the grill on high. Place the frying pan under the grill for 3-4 minutes until the frittata is set and the top is lightly browned. Remove from the heat.
  • Transfer the flavorful roasted tomatoes to a serving bowl. Combine them with fresh basil and salad leaves, gently tossing them together. Sprinkle some additional tomato on top of the frittata before serving it alongside the salad.

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