Corn and Leek Frittata Recipe

Corn and Leek Frittata Recipes

Ingredients :

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

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