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Corn and fetta frittata with tomato salad

  • 0:10 Prep
  • 0:20 Cook


  • 200g Perino tomatoes
  • 1 tablespoon olive oil
  • 8 Coles Brand Australian Free Range Eggs
  • 1/2 cup (125ml) milk
  • 1 tablespoon fresh thyme leaves
  • 1 brown onion, thinly sliced
  • 3 corn cobs, husks, silks and kernels removed
  • 80g fetta, crumbled
  • 1/4 cup fresh basil leaves
  • 80g mixed baby salad leaves
  • 200g Perino tomatoes, extra, thinly sliced


  • 20cm (base measurement) frying pan


  • 1
    Preheat oven to 220C. Line a baking tray with baking paper. Place tomatoes on the tray. Drizzle with half the oil. Season. Bake for 12 mins or until tomatoes start to collapse.
  • 2
    Meanwhile, whisk the eggs, milk and thyme in a medium bowl. Season.
  • 3
    Heat the remaining oil in a 20cm (base measurement) frying pan over medium heat. Add onion and corn kernels. Cook, stirring, for 5 mins or until onion softens.
  • 4
    Pour the egg mixture over the corn mixture in frying pan. Gently stir to combine. Reduce heat to low and cook for 7-8 mins or until frittata is almost set but the top is still runny. Remove from heat. Sprinkle with the fetta.
  • 5
    Remove the tomatoes from the oven. Preheat grill on high. Place the frying pan under grill for 3-4 mins or until the frittata is set and the top is lightly browned. Remove from heat.
  • 6
    Place roasted tomatoes in a serving bowl. Add basil and salad leaves and toss to combine. Sprinkle frittata with extra tomato and serve with salad

Source: taste.com.au


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