Eggs are so great. I know they aren’t the most environmentally friendly of foods but they are so convenient to cook and such a great source of protein. It is also pretty versatile food, you can do so much with it. Fortunately, all f the kids, except Kiara eat eggs. It makes breakfasts much easier because 2 scrambled eggs each and they are good to go.
My favourite breakfast is a frittata loaded with veggies because you can really add anything in. I often take all the last of veggies, chop them up and make a big, delicious frittata.
Corn is like the free pass vegetable isn’t it? Even the fussiest of eaters will eat corn. When I add it into a meal the kids will tolerate it before any other vegetable.
This is the perfect meal to make over the weekends when you don’t really feel like cooking because you can just throw everything together.
Corn and Baby Marrow Frittata
- 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
- 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
- Sauté the vegetables over medium heat until the soft. Season with cumin, coriander, salt and freshly ground black pepper
- Meanwhile, preheat the oven to 180 degrees C
- In a large bowl, whisk together eggs and 1/2 cup of milk
- Once the vegetables have cooked down and most of their juices have evaporated, sprinkle the cheese over the top
- 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
- Transfer the pan to the oven and bake for 30-35 minutes, or until the top is golden brown and puffy
- Serve sliced into wedges with a salad
What is our favourite thing to add to a frittata?