Broccoli and Sweetcorn Frittata
Serves: tastes for class of 30
Equipment needed
Ingredients
chopping board
large chefs knife
medium mixing bowl
wooden spoon
large frying pan
grater
large saucepan
large sieve
spatula
large plate
4 serving plates
1 head of broccoli
1 large or 2 small corn cobs
½ onion
small bunch parsley
small bunch chives
salt
pepper
60g mature cheese oil
What to do
1. Cut the broccoli into florets and peel the stem and slice thinly.
2. Half fill the saucepan with water and add a sprinkle of salt. Put on stove and bring
to boil.
3. When the water is boiling, add the broccoli and cook for 5 minutes.
Drain the broccoli into the sieve over the sink. Tip into medium bowl.
4. Peel and thinly slice the onion.
5. Pour about 2 Tbsp of oil into the frying pan and cook the onion until it is
softened. Tip the onion into the bowl with the broccoli.
6. Finely chop the parsley and chives and add to the bowl.
7. Grate the cheese on the largest hole of the grater. Add to the bowl.
8. Stand the corn cob on end end carefully run the knife down to remove the
corn kernels. Add the kernels to the bowl.
9. Add the 4 eggs, some salt and pepper and mix well.
10. Add another 2 Tbsp of oil to the frying pan and when it is hot, add the broccoli
and egg mixture.
11. Reduce the heat to low and cook for about 5 minutes or until the bottom is set
and golden brown. Lift the edge with a spatula to check.
12. Carefully slide the frittata onto a large plate and the turn it back over onto the
frying pan to cook the top for another few minutes.