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.

0 Vegetarian recipes 2

All food recipes on this page are fully vegetarian and use not animal meat or fish.
Recipes on this page only use eggs, milk, cheese and other dairy with plenty of vegetables.

Click on the link next to the picture to see a full step by step vegetarian recipe.







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See more vegetarian recipes below:


Vegetarian recipes page 1

0 Vegetarian Week

It is National Vegetarian Week over here in the UK.

You do not have to be a vegetarian to take part in vegetarian week.

Vegetarian week is all about eating and cooking vegetarian food which consists of all plant foods, dairy and egg products but no meat or fish.

It is a great way of tring to get more people to eat healthy foods like fruit, vegetables and grains.

So why not join in and cook a vegetarian dish this week that you would not normally, you could surprise yourself how enjoyable eating vegetables can be.

Check out my index pages that are full of vegetarian and vegan recipes:

Vegetarian Food Recipes

Vegan Food Recipes 1

Vegan Food Recipes 2

Vegan Food Recipes 3

Have a wonderful vegetarian week!

Keep logging on as I will be updating with a new food recipe today.

0 Pea Puree and Pea Soup Recipe

My pea puree recipe is so creamy and delicious that you will never need to use cream or butter in a pea puree ever again.

You can have this recipe thick as a pea puree or thin as a pea soup.

I use mint leaves in my recipe so you could call it a pea and mint puree recipe or a pea and mint soup recipe, this is optional as it tastes just as good without the mint as it does with the mint.

I use frozen garden peas, potatoes and spinach which blend together nicely into a creamy whipped puree or soup.

My pea puree/pea soup is dairy free and vegan.

Peas contain fibre, iron and vitamin C, my recipe is simple to make and very healthy too so why not give it a try yourself?

Ingredients for pea soup recipe
2 Cups Frozen garden peas
1 Medium potato(peeled, chopped small)
Few sprigs fresh mint leaves (optional)
1-2 Handfuls fresh spinach leaves
Knob of Sunflower margarine or olive oil
Salt to Season
Water

Would you like a taste of this creamy green treat?

How to make Chef Jeenas Pea soup and Pea puree

Place the peas and potatoes into a pan with enough water to cover the vegetables.

Bring to the boil and simmer until all of the potatoes and peas are soft.

Add spinach and mint leaves simmer for two minutes.

Drain the water from the peas, do not discard this water.




Place peas and potatoes into a blender and mix, keep adding enough of the water to produce either a soup consistency or a thick puree consistency.

Taste and add salt and margarine/oil as needed.

Pour into a dish and serve as desired.

Enjoy Chef Jeenas pea and mint soup and pea puree recipe.

Pea puree tastes delicious as a side dish, we ate ours with my vegetarian seekh kebab recipe and salad.

See more vegan food recipes