This hearty frittata is brunch perfection! Justine’s golden frittata features crispy potatoes, sweet corn, and melted cheddar cheese baked to fluffy perfection. This versatile frittata is perfect for breakfast, lunch, or dinner and great for using up leftover veggies. The heirloom tomato salad adds a fresh, tangy contrast to the rich frittata. Ready in just 30 minutes, this crowd-pleasing frittata can be served hot or at room temperature, making it ideal for entertaining or meal prep!
Full Recipe: https://everydaygourmet.tv/recipes/potato-corn-cheddar-frittata
Ingredients:
3 tbsp extra virgin olive oil
4 medium potatoes, cut into 2 cm dice
1 onion, diced
1 corn on the cob, kernels cut off
6 eggs, whisked
1 cup freshly grated cheddar cheese
Salt and pepper
2 ripe heirloom tomatoes, to serve (optional)
2 fillets of roasted capsicum, thinly sliced
1 tsp sherry vinegar
Method:
Preheat the oven to 180°C and line a slice tin with baking paper.
Cut the tomatoes into bite-sized chunks and place on a serving plate with the capsicum. Season with salt and pepper, toss, then drizzle over the vinegar and a splash of the oil. Leave at room temperature.
Heat the remaining oil in a large frying pan over medium-high heat. Add the potato, toss to coat in the oil and cook for 15 minutes. Add the onion and fry, tossing regularly, for a further 5 minutes until soft and lightly coloured. Remove off the heat, season with salt. Add the corn and toss.
Arrange the potato mixture into a slice tin and sprinkle over the cheese. Pour in the egg mixture. Bake in the oven for 15-20 minutes or until the egg is just set.
Slice the frittata and serve with the tomato salad.
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Develop your prowess in the kitchen with one of Australia’s most loved cooks, Justine Schofield on Everyday Gourmet.
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