Tuesday, 27 April 2010

Sweetcorn Frittata Recipe (Omelette recipe)

How to make a sweetcorn frittata

What is the difference between a frittata and an omelet?

A frittata is an egg dish that is cooked in a pan or oven dish with a combination of other ingredients such as vegetables, pasta or potatoes and served whole and sliced. Omelette is an egg dish that is pan cooked then folded in half, usually with a filling in the middle.

No need to worry about being technical in the kitchen, it does not matter whether you call it an omelette or a fritatta, all you need to know is that this recipe tastes amazing!

Chef cooks a very delicious sweetcorn frittata recipe that is easy to cook and packed with flavor.

Frozen sweetcorn is fried with garlic and mushrooms then topped with a tasty egg mixture and grilled with cheese and paprika under the grill to finish.

Paprika plays an important part in this delicious frittata recipe so do be generous when sprinkling the paprika in this recipe.

The great thing about this frittata recipe is that once you have cooked the mushrooms and sweetcorn there is no stirring, the frittata sits and cooks whole in the pan.

If you are a novice in the kitchen and find that you're omelette's tend to stick a lot do not worry. If you have trouble removing the frittata from the pan simply and gently slice the frittata whilst it is still in the pan and serve as individual slices.

Chefs sweetcorn frittata recipe is extremely delicious and will leave you're family and friends wanting more.


3 medium Eggs
2-3 Handfuls Frozen Sweetcorn
2 large Handfuls of Mushrooms (sliced)
2-3 Garlic cloves (minced)
Rice bran oil
2 tsp Grated Parmesan cheese
Pinch Salt
Small piece Mature cheddar cheese (low fat works great)
Large pinch Paprika
Pinch Parmesan cheese
Fresh Parsley for garnish

How to make a sweetcorn frittata

Using a fork whisk the eggs, 2 tsp of Parmesan cheese and a tiny pinch of salt.

Leave to the side while you cook the mushrooms.

Warm a large frying pan on a medium heat and drizzle in a little oil.

Add the sliced mushrooms, stir and cook for a minute then add the minced garlic. Once the garlic is added stir well for a minute then immediately turn down the heat so that the garlic does not burn.

Cook for a few minutes on low stirring all the time.

Add the frozen sweetcorn and stir well.

Cook for a minute then turn the heat back up again briefly, keep stirring.

Turn to low and cover for 2 minutes.

Remove lid, cook and stir until the sweetcorn is hot(and the odd few corn kernels start to caramelize).

When you pour the egg mixture into the pan do not stir! Make sure the egg spreads across the whole pan by tilting the pan a little.

It is important that you do not stir at this point.

Leave the frittata to cook on a medium/low heat for a few minutes then turn the heat down.

Once the frittata eggs start to set use a small spatula to gently release the edges of the frittata, do not try to lift the middle of the frittata.

Do not try to turn the frittata over and do try to lift the entire frittata.

Let the frittata cook some more without moving it.

The more it cooks and the more 'set' the eggs become the more you can gently lift the frittata towards the middle. There is no need to life out of the pan yet, or turn over.

Do not try to remove the frittata from the pan until it is ready to serve.

When the frittata is 'almost' cooked it is ready to go under the grill.

The bottom of the frittata should be set and cooked and there should be some raw runny eggs roughly covering the top in a thin layer.

Turn the heat off and place the pan onto a cold cooking ring. Grate the cheese over the top of the frittata (go easy on the cheese you want just enough for flavor) then sprinkle a touch of Parmesan cheese.

The most important part here is to add a good generous pinch of paprika and sprinkle it on top, the paprika makes this dish very tasty.

Take the whole pan and place it under a grill for a few minutes being sure to keep checking on it so that it doesn't burn.

The grill will finish cooking the eggs and melt the cheese.

When the eggs and cheese are cooked and melted then the sweetcorn frittata is ready to serve.

Gently try to ease the frittata out of the pan using a large spatula and let the frittat slide from the pan onto a plate.

Tear some fresh parsley leaves and sprinkle over the top and serve warm.

Enjoy Chefs sweetcorn frittata recipe.


Ann said...

Wow... Looks so tempting, Love this recipe.

Rosa's Yummy Yums said...

A lovely frittata! Yummy!



MaryMoh said...

One of the most beautiful and delicious-looking frittata that I've seen. I would love that with curry too.

Bridgett said...

I love making frittatas and I definitely would love this one with the corn, mushrooms and parmesan. There isn't anything I wouldn't like here!

Jeannie said...

Yum! that frittata sure looks good! It's calling to me. Anything to do with eggs always does that to me.

Nags said...

how have u been! great to see you my site after so long! and this recipe is making me wish i had a grill!

AppleC said...

Super dish, Jeena. I love egg dishes. I bet the addition of corn makes this Frittata one that no one can resist.

Gita Jaishankar said...

Frittata looks superb Jeena...love the color...looks so delicious :)

Kathleen said...

I love frittatas. The combo you used sounds really yummy!

The Blonde Duck said...

I've always wanted to try a friatta!

grace said...

this makes me really, really excited for some fresh corn. it's a gorgeous frittata, jeena!

Juliana said...

Yummie, I love corn...this frittata sure looks delicious...love the photos ;-)

Cynthia said...

Beautiful and tasty. Looks very enticing.

shriya said...

Lovely and delicious looking frittata. Very tempting.

Nancy @ TheSensitivePantry said...

Jeena - the colors in this frittata are wonderful. Very pretty and I'm sure equally as tasty!

Chef Fresco said...

Oh I love this idea! Frittata in the form of an omelette sounds so tasty!

lissie said...

such a wonderful dish, Jeena... my son would love it! I am going to try it soon... :)

Hannah said...

I've made plenty of tofu frittatas in my time, but never though about adding corn. Great idea!

Maaya said...

hi, this frittata looks great. i lke the combination of ingredients. im sure to make this ... printed it out

Pavithra said...

Frittata looks very yumm.. I love frittata for Bf.. wonderful and satisfiying one .. Love the addition of asparagus to it.. Now this frittata making me hungry.

Yasmeen said...

Perfect breakfast frittata ,love the mushroom and corn together:D

My Little Space said...

The omelette looks so delicious! Love it especially with cheese on it! yummm...

Yum Yucky said...

that looks absolutely AMAZING!! but I've never heard of rice bran oil. I'll have to keep my eyes peeled.

Geeta said...

This Recipe sound delicious. I will try to make it. Thanks.