Corn and Leek Frittata Recipe
Corn and Leek Frittata Recipes
2 tbsp olive oil
1 small leek, thinly sliced
1 garlic clove, crushed
200g (1 cup) fresh corn kernels
125ml (1/2 cup) milk
2 tbsp shredded basil leaves
25g (1/4 cup) grated Parmesan cheese
60g (1/2 cup) grated Cheddar cheese
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.
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.
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