- 0:15 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
Finish this vegie-packed frittata under the grill to melt the parmesan and blue cheese topping.
Ingredients
- 2 teaspoons olive oil
- 100g pepperoni slices (see note)
- 1 red onion, halved, thinly sliced
- 2 sweet corn cobs, kernels removed
- 2 zucchini, trimmed, thinly sliced
- 2 garlic cloves, finely chopped
- 6 eggs
- 125ml (1/2 cup) milk
- 2 tablespoons chopped fresh continental parsley
- 70g (1 cup) finely grated parmesan
- 50g blue cheese, crumbled
- Mixed salad leaves, to serve
Method
- Step 1Preheat grill to medium-high. Heat the oil in a large non-stick frying pan over medium heat. Cook the pepperoni and onion, stirring occasionally, for 2 minutes. Add corn kernels, zucchini and garlic. Cook, stirring, for 4 minutes or until the pepperoni is crisp and vegetables are tender.
- Step 2Whisk the eggs, milk, parsley and half the parmesan in a jug. Season with pepper. Pour over the pepperoni mixture. Sprinkle with blue cheese and remaining parmesan. Cook for 3 minutes or until the mixture begins to set around the edges.
- Step 3Place the pan under the grill. Cook for 5-7 minutes or until golden and set. Serve warm or cold with mixed salad leaves.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1914 kj
Energy
31g
Fat Total
13g
Saturated Fat
5g
Fibre
31g
Protein
389mg
Cholesterol
891.98mg
Sodium
6g
Carbs (sugar)
12g
Carbs (total)
All nutrition values are per serve
Notes
Use gluten-free pepperoni to make this gluten free.
With a twist: Frittata burgers: Cut cooked frittata into 4 pieces. Divide among large crusty rolls. Top with tomato chutney and the salad leaves.
Salmon & corn frittata: Omit the pepperoni. Replace the parsley with coriander. Replace the blue cheese with goats cheese. Top the cooked frittata with smoked salmon slices.
- Author: Kim Meredith
- Image credit: Steve Brown
- Publication: Australian Good Taste
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