Tomato and corn frittataReviewed by our expert panel
(at time of publication)
- cooking spray oil
- 100g tomatoes, halved
- 1 red onion, cut in wedges
- 2 cloves garlic, crushed
- 410g can corn sweetcornXkernels in spring water, drained
- 4 eggs
- ⅓ cup skim milk
- ⅓ cup grated freshly grated reduced-fat cheddar cheese
- salad leaves, to serve
1 Spray tomatoes with oil. Heat a large (20cm) non-stick frying pan over a medium heat. Cook tomatoes, stirring, for 3 minutes. Add onion, garlic and corn. Cook, stirring, for 3 more minutes.
2 Whisk eggs and milk together. Pour over the tomato mixture in the pan, tilting pan to evenly cover vegetables. Reduce heat to low. Cook for 4 minutes. Sprinkle cheese over the top.
3 Place pan under a hot grill and cook for 3 more minutes or until cheese melts and frittata is cooked through. Set aside for 5 minutes before cutting in wedges. Serve with fresh rocket or spinach.
Replace tomatoes with chopped boiled potatoes.
Nutrition Info (per serve)
Total fat 20g
–Saturated fat 6g
Dietary fibre 10g
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