Sweetcorn frittata with avocado salad
https://www.coop.co.uk/recipes/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
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Feeds
6
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Ready in
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 21g
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Ingredients
- 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
Method
- In a large bowl, mix together the eggs, potato and sweetcorn, season, then crumble in the goat’s cheese
- Heat the butter in a large nonstick frying pan over a medium heat
- Tip in the egg mixture, reduce the heat to low and cook for 15 mins, until the egg is almost set
- Preheat the grill to high
- 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
- 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
- Arrange the salad on top of the frittata, scatter over the chilli flakes, and drizzle with the sweet chilli sauce before serving
