Go meat-free and try this vegetarian corn and fetta frittata served with a roast tomato and basil salad.
- 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.
- Meanwhile, whisk the eggs, milk and thyme in a medium bowl. Season.
- 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.
- 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.
- 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.
- 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
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set