Recipe: Corn and baby marrow frittata

Ingredients

1 can (410g) Koo whole kernel corn, drained
1 onion, chopped
125ml (½ cup) milk
6 large eggs
45ml (3 tbso) olive oil
2 cloves garlic, crushed
5ml (1 tsp) ground coriander
100g (½ cup) grated cheddar cheese
5ml (1 tsp) 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.

2. Add onions, garlic, baby marrows, tomatoes and corn to skillet.

3. Sauté the vegetables over medium heat until soft. Season with cumin, coriander, salt and freshly ground black pepper.

4. Meanwhile, preheat the oven to 180°C.

5. In a large bowl, whisk together eggs and milk.

6. Once the vegetables have cooked down and most of their juices have evaporated, sprinkle the cheese over the top.

7. 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.

8. Transfer the pan to the oven and bake for 30-35 minutes, or until the top is golden brown and puffy.

9. Serve sliced into wedges with a salad.

Recipe supplied by Dorah Sitole

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