Sweetcorn frittata with avocado salad

Sweetcorn frittata with avocado salad


This sweetcorn frittata is a one-pan wonder using leftover roast potatoes, or you could always use boiled new potatoes instead

  • Feeds 6Feeds 6
  • Ready in 30 minutes

Each serving contains

  • Energy
    1718kj 414kcal
  • Fat
    High 41%
  • Saturates
    High 50%
  • Sugar
    Low 6%
  • Salt
    Low 12%

% of adult’s reference intake | Carbohydrates per serving : 21g

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  • 8 Co-op British free range eggs, beaten
  • 300g leftover roast potatoes, chopped
  • 325g can Co-op naturally sweet sweetcorn, drained
  • 125g pack Co-op goat’s cheese
  • 20g Co-op unsalted butter
  • 2 tbsp Co-op extra virgin olive oil
  • Juice of ½ lemon
  • 1 avocado, finely sliced
  • 1 small red onion, finely sliced
  • 20g herbs (we used coriander, parsley and mint), torn
  • ½ tsp chilli flakes
  • 2 tbsp Co-op sweet chilli sauce


  1. In a large bowl, mix together the eggs, potato and sweetcorn, season, then crumble in the goat’s cheese
  2. Heat the butter in a large nonstick frying pan over a medium heat
  3. Tip in the egg mixture, reduce the heat to low and cook for 15 mins, until the egg is almost set
  4. Preheat the grill to high
  5. Once the frittata has cooked on the hob for 15 mins, place the pan under the grill and cook for a further 1-2 mins, until the top is golden
  6. Transfer to a serving dish while you make a salad: whisk together the oil and lemon juice, add the avocado, red onion and herbs and toss together to combine
  7. Arrange the salad on top of the frittata, scatter over the chilli flakes, and drizzle with the sweet chilli sauce before serving

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