Corned beef, pepper and potato frittata
A tasty, attractive and satisfying meal for one.
What you need
- 15 g butter
- 1 small red pepper, cored, de-seeded and sliced
- 1 small green pepper, cored, de-seeded and sliced
- 1 small yellow pepper, cored, de-seeded and sliced
- 75 g corned beef, diced
- 100 g canned new potatoes, drained
- 25 g sweetcorn
- 2 eggs, beaten
- 6 tsp milk
Melt the butter in a 15 cm round omelette pan. Add the pepper slices. Fry for 2 min until softened. Add the beef and potatoes. Fry for 3-4 min, stirring well to warm through.
In a bowl, whisk together the eggs, milk and seasoning until frothy. Pour into the pan, covering the vegetables and beef. Cook gently for 5 min until base is set.
Remove pan from heat. Place under a medium grill for 2-3 min, or until golden brown and set. Serve immediately.
Sprinkle with chopped fresh parsley.
When finishing the cooking of the frittata under the grill, make sure the handle of your omelette pan is heatproof, otherwise make sure it is covered up to prevent it from burning.
|Per portion||Per 100g||Men||Women|
|Fat (saturated) (g)||14.2||2.50|
|Salt (equivalent) (g)||2.78||0.49||7||5|
|Per Portion||Per 100g||RDA|
|Vitamin A (µg)||799||140||800|
|Vitamin B-12 (µg)||1.89||0.33||1|
|Vitamin B-6 (mg)||1.02||0.18||2|
|Vitamin C (mg)||431||75.9||60|
|Vitamin D (µg)||72.2||12.7||266|
|Vitamin E (mg)||2.34||0.41||10|
|Pantothenic acid (mg)||2.22||0.39||6|