By Lucy Higgins
You’ll need - a 20cm deep dish pan (oven-safe)
1 cob of corn
6 spring onions
2 tbs extra virgin olive oil
Small hand full of dill, parsley & parmesan
Salt & pepper
Preheat your oven to 200 degrees Celsius.
Chop your spring onions into fine slices.
Slice your zucchini into thin medallions, the thinner the better.
Prepare your corn by cutting off all corn of the cob. If you don’t have a fresh cob, a can of sweet corn will do just fine.
Chop your herbs finely and set them aside.
Place your spring onions in the pan with some olive oil and salt, bring the pan to medium heat, you want them to sweat but not necessarily go brown.
Once the spring onions are soft and slightly translucent, add in your zucchini medallions to the pan. Lower the heat and let them cook down while you move onto preparing your eggs. Keep tossing them about so they don’t brown.
Crack all your eggs into a large mixing bowl.
Whisk them till slightly fluffy and add in your chopped herbs.
Back to your pan with the onion and zucchini. How are they looking? They should feel softer now. Add in your corn, and then evenly distribute the contents of the pan. This is setting up the inside of your frittata.
Bring your pan to a medium/high heat (not too hot though!) And add in your egg, herb mixture. Pour evenly over all the zucchini, corn, and onion.
Give the pan a gentle shake to ensure some egg gets at the bottom of your pan.
Keep the pan on the stovetop for a few minutes. Don’t be alarmed if some air bubbles pop up, poke them, and let them settle again.
Once the edges start to look firm, place your pan inside the oven.
Bake for 10-15 minutes. You’ll know it’s ready when there’s no translucent egg and when you wobble it, it’s mostly firm.
Take out of the oven and you can cut and serve right away.
We like to serve with parmesan on top, it adds another dimension, but you don’t have to! It pairs well with a green salad, too!