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Nutrition: per serving

  • kcal540
  • fat40g
  • saturates16g
  • carbs18g
  • sugars5g
  • fibre4g
  • protein29g
  • salt1.62g

Method

  • step 1

    Fry the lardons or bacon in the oil in a large non-stick frying pan until starting to brown, add the courgettes, then fry for a couple of mins until they begin to soften. Add the sweetcorn and spinach, season if you like, then heat through.

  • step 2

    Heat grill to medium. Beat the eggs, then pour over the vegetables. Crumble over the cheese, then cook gently until the egg has just set around the edges, about 5 mins. Slide the frittata under the grill, then cook until the egg is set and the top is lightly browned. Cut into wedges and serve with a simple green salad.

Recipe from Good Food magazine, July 2007

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.2 out of 5.8 ratings
jaded84 avatar

jaded84

A star rating of 5 out of 5.

An easy filling fritta

Luthersmum

A star rating of 3 out of 5.

This went a bit wrong on a number of fronts! Firstly I thought the ingredients referred to cream cheese, but I I think they meant something like a roule. I swapped spinach for broccoli, and cooked it with the courgette and a bit of added red onion, no problem. Secondly, you have to cook it in a…

tamsinthefoodie

I think adding alot less of a high quality, slightly stronger flavoured but less runny-creamy 'cream cheese' should be used here, I used a cheap philadelphia style one and it made it a big creamy sludge.

c0rnfl4ke

A star rating of 5 out of 5.

I didn't use lardons, as I am veggie, nor sweetcorn, and used fresh spinach, and plain cream cheese, (St Moret) with fresh garlic. The result was delicious, though, and I will be trying this again.

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