Corn, Bacon & Tomato Frittata
Serves 6 people
15 min prep
35 min cook
This Frittata is jam-packed with deliciousness. It's the perfect medium-effort dinner or work lunch.
Ingredients
- 125 g Silverbeet
- 8 Eggs, lightly beaten
- 125 g Bacon, chopped
- 1/3 cup Corn kernels, cooked
- 1/3 cup Coconut cream
- 1/2 cup Tasty cheese, grated
- 1/8 cup Fresh thyme, finely chopped
- 1/8 cup Fresh parsley, finely chopped
- 1/3 cup Chickpea flour
- 1/2 tsp Baking powder
- Salt, to taste
- Cracked black pepper, to taste
- 1/2 Anathoth Farm Tomato Relish
- To serve Salad greens
- To serve Anathoth Farm Tomato Relish
Method
- Preheat oven to 170°C.
- Bring a medium saucepan of water to the boil and add silverbeet. Cook for 5 minutes until wilted, then drain and remove leaves from stems. Roughly chop the greens and discard the stems.
- Place eggs in a bowl and combine with bacon, corn, coconut cream, cheese and herbs.
- Combine flour and baking powder in a large bowl. Make a well in the centre and pour in the egg mixture. Stir until fully combined. Add silverbeet, season with salt and pepper and mix to incorporate.
- Pour mixture into a 6-cup capacity ovenproof dish. Place in the oven for 10 minutes (the frittata will just be starting to firm up around the edges), then remove and dollop spoonfuls of Tomato Relish over the surface of the frittata, swirling slightly with a flat bladed knife.
- Return to oven and continue baking for 25 minutes or until firm and golden. Remove and set aside to cool. Serve warm or refrigerate until needed.
This Recipe Uses
Tomato Relish 390g
$6.99
390g
