0 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.

Ingredients

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.

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New selection of recipes to be published.

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0 Steamed salmon in tin foil recipe

How to make steamed salmon using tin foil in the oven.

This is a very easy salmon recipe to cook.

Salmon is a very healthy and tasty fish to eat but on many occasions lots of different people have said that they love the taste of salmon but do not know how to cook it, Chef Jeena shows you how to cook salmon the simple way.

It is not always necessary to cook salmon in a fancy way, with some simple seasoning salmon can be very easy to cook and extremely delicious to eat.

Chef uses salt, pepper and dried dill to season this salmon, the dill is optional. The fish is then wrapped in tin foil and baked in a hot oven. Once cooked the salmon is then served with kale and garlic potatoes, you can serve with any side dish of your choice.

Salmon is high in omega oils, Vitamin D, Tryptophan (the happy brain chemical), Selenium and B Vitamins. So as well as being very tasty salmon is very healthy.

Ingredients
2-4 Salmon fillets
Salt
Black pepper
Dried dill (optional)

Picture of fresh salmon seasoned with salt, pepper and dill.

Picture of fork digging into the delicious steam baked salmon.

Recipe - How to make steamed salmon using tin foil in an oven

Unroll some tin foil and place it shiny side down on top of a flat oven tray.

Place a square/rectangle of greased proof paper in the center of the foil.

If there is no grease proof paper at hand the fish can be cooked in the foil alone.

Place salmon fillets in the center of the grease proof paper with a small gap between each fish.

Sprinkle with salt and black pepper and if using the dill sprinkle with dill. A fresh sprig of dill can also be placed on top of the fish to infuse the salmon instead of using dried dill.

Pull the tin foil up at both ends and fold to seal the foil.

Make sure that there is space inside the foil for the hot air to steam the fish, almost like a foil bag.

If the foil is wrapped to tightly there will be no room for the hot air to steam the fish nicely.

Bake in an oven at gas mark 6-7 for 20 minutes or until cooked.

Serve with blanched green kale leaves and garlic potatoes or side dish of your choice.

To see how to cook a crispy salmon in the oven see:

Oven baked salmon recipe