Sweet Corn and Potato Frittata
Preparation: 5 minutes
Cooking: 25 minutes
2 tblspn olive oil
3 Royal Blue potatoes, peeled and thinly sliced
1 onion, finely sliced
1 red capsicum, finely sliced
Kernels from 1 cob sweet corn, cooked
¼ cup chopped fresh herbs (basil, parsley, coriander)
6 eggs, lightly beaten
¼ cup grated romano cheese
Salad and bread, to serve
Heat 1 tablespoon oil in a large heavy-based frying pan. Add potatoes and onion. Cook, covered, for about 10 minutes. Add a little water or stock to prevent sticking if necessary. Add capsicum. Cover. Cook for a further 5 minutes or until potatoes are tender. Combine potato mixture with corn, herbs, eggs and cheese in a bowl. Heat remaining tablespoon of oil in the frying pan. Add potato and egg mixture.
Cook on medium heat for about 5 minutes or until egg is just set. Place under a pre-heated hot grill for a further 5 minutes or until golden. Stand for a few minutes before cutting into wedges. Serve with a fresh salad and crusty bread.