breakfast · vegetarian
Sweet corn and goat cheese frittata
A small oven frittata with corn, pepper and goat cheese. Good warm, also good cold the next day.
- Time
- 30min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk and egg.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Oven.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Heat the oven to 375°F (190°C).
-
2
Dice the pepper and onion and soften them in the oil in an ovenproof pan. Stir in the corn.
-
3
Beat the eggs with a pinch of salt, pour them in, and dot the goat cheese over the top.
-
4
Bake 12 to 16 minutes, until set in the middle (160°F / 71°C). Rest 3 minutes, then slice and serve with the arugula.
