Corn and Feta Frittata with Tomato Salad

Ingredients

200 g Perino tomatoes
1 Tbs olive oil
8 eggs
1/2 cup (125mL) milk
1 Tbs thyme leaves
1 brown onion, thinly sliced
3 corn cobs, husks, silks and kernels removed
80 g feta, crumbled
1/4 cup basil leaves
80 g mixed baby salad leaves
200 g Perino tomatoes, extra, thinly sliced

Method

Preheat oven to 220 C. Line a baking tray with baking paper. Place tomatoes on the tray. Drizzle with half the oil. Season. Bake for 12 minutes or until tomatoes start to collapse.

Meanwhile, whisk the eggs, milk and thyme in a medium bowl. Season.

Heat the remaining oil in a 20 cm (base measurement) frying pan over medium heat. Add onion and corn kernels. Cook, stirring, for 5 minutes 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 minutes 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 minutes 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.

Credits: Coles

Photo Credits: Coles