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
Leave to the side while you cook the mushrooms.
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.
Cook for a minute then turn the heat back up again briefly, keep stirring.
Turn to low and cover for 2 minutes.
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.
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.
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.
The grill will finish cooking the eggs and melt the cheese.
Enjoy Chefs sweetcorn frittata recipe.
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