|
2 tbsp olive oil
1 small leek, thinly sliced
1 garlic clove, crushed
200g (1 cup) fresh corn kernels
8 eggs
125ml (1/2 cup) milk
2 tbsp shredded basil leaves
25g (1/4 cup) grated Parmesan cheese
60g (1/2 cup) grated Cheddar cheese |
|
Method :
Heat the oil
in a 26cm (10.5 inch) ovenproof non-stick pan over medium heat. Add the
leek and garlic, and cook for 2-3 minutes. Add the corn kernels and cook
for another 3 minutes. Whisk together the eggs, milk, basil, Parmesan
and a little salt and pepper. Place the pan with leek mixture over
medium-low heat and pour in egg mixture. Cook for 6 minutes, or until
the bottom has set, scraping around the edges to prevent sticking.
Sprinkle the egg mixture with cheddar and place under a hot grill for
4-5 minutes, or until the egg is set and cheese has melted. Loosen the
frittata from the pan, place an up-side down plate on top and flip the
frittata onto the plate. Slice into wedges and serve.
Note:
Frittata will keep overnight if it is covered and refrigerated. It's
great to prepare ahead for an easy Boxing Day lunch and is delicious
served warm or cold with a mixed leaf salad.
Serves 6-8
#Ads - Get the above cooking ingredients here at discounted price
|
