If you missed our live with @redsbabyaus, swipe for the ingredients and method for our super easy (if you don’t have 3 kids in the kitchen) and delicious frittata. To watch the video and see Poppy living out her dreams of cracking 12 eggs in a morning, head to @redsbabyaus IGTV!
Charred Corn and Broccolini Frittata
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 6 People
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Serves: 6 People
- 1 Leek
- 2 cobs Corn
- 1 bunch Broccolini
- 1 small handful Parsley
- 50 g Cheese (pecorino, manchego, Parmesan)
- 1 Lemon
- 1 clove Garlic
- 100 mL Full cream milk
- 12 Eggs
- 1 heaped tsp Paprika
- Olive oil
Set oven to 180C on fan setting.
Put pan on stove on low heat (preferably one that can go straight in the oven, otherwise will need to turn mix out onto a baking tray to go into oven).
Chop up leek into 1/2cm disks.
Put approx 4 tablespoons of olive oil into pan and put leeks into pan to sweat down Increase to medium heat.
Dehusk corn, chop kernels off corn and set aside in bowl.
Crack your eggs into a mixing bowl.
Set aside leeks once cooked down, softened and becoming translucent. Leave pan on medium heat.
Add milk into mixing bowl with eggs and whisk.
Put corn on stove in pan on a high heat with olive oil to char.
Cut broccolini into long thin quarters.
Finely chop garlic.
Add garlic and broccolini to pan once corn has some good colour.
Sprinkle paper over the broccolini and corn and add a zest of lemon. Turn pan down to low.
Add leek to egg mixture.
Finely chop some parsley and put into egg mixture.
Grate cheese into egg mix and mix.
Put a little bit more olive oil into pan with corn and broccolini to ensure it won’t stick, then pour egg mixture into pan evenly.
Increase to high heat.
Cook in pan to seal for 2-3 minutes.
Put into oven for 15-20 minutes.
Serve with a sprinkle of salt, crack of pepper and squeeze of lemon.