Go Back
Koo

Corn and Baby Marrow Frittata

5 from 1 vote
Print Recipe Pin Recipe
Course: Breakfast, Main Course
Ingredients Method

Ingredients
  

  • 1 can KOO whole kernel corn drained
  • 1 onion chopped
  • 125 ml milk
  • 6 large eggs
  • 45 ml olive oil
  • 2 cloves garlic crushed
  • 5 ml ground coriander
  • 100 g grated cheddar cheese
  • 5 ml ground cumin
  • Salt and freshly ground black pepper to taste
  • 1 large tomato peeled and diced
  • 1 medium baby marrow sliced

Method
 

  1. Heat oil in an ovenproof frying pan or cast iron skillet; add onions, garlic, baby marrows, tomatoes, and KOO whole corn kernel to a cast iron skillet
  2. Sauté the vegetables over medium heat until the soft. Season with cumin, coriander, salt and freshly ground black pepper
  3. Meanwhile, preheat the oven to 180 degrees C
  4. In a large bowl, whisk together eggs and 1/2 cup of milk
  5. Once the vegetables have cooked down and most of their juices have evaporated, sprinkle the cheese over the top
  6. Pour the egg and milk mixture into the pan. Move the vegetables around slightly with a fork or spoon to let the egg run underneath them
  7. Transfer the pan to the oven and bake for 30-35 minutes, or until the top is golden brown and puffy
  8. Serve sliced into wedges with a salad