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Mushroom and Sweetcorn Frittata




Source of Recipe


unsure






Recipe Introduction


Serve for breakfast with sliced tomato. Or for lunch with a green salad.

Serves 6 unless really really hungry.





List of Ingredients



• 6 eggs (lightly beaten)
  
• 200g swiss brown mushrooms (halved then sliced)
  
• 310g can creamed corn (I actually prefer whole kernels or even frozen)
  
• 2 tbs milk
  
• 1/2 cup grated parmesan
  
• 2tbs chopped parsley
  
• 20g butter
  
• 2 spring onions chopped
  
• 2 tomatoes, chopped
  
• 1/2 green capsicum, chopped
  
• black pepper to taste
  






Instructions



1. Lightly whisk eggs, corn, milk, cheese and parsley together and season with black pepper.
   
2. Melt butter in a non stick fry pan and saute the spring onions for approx. 1 minute.
   
3. Add the remaining ingredients to the pan and cook 2-3 mins or until soft. Pour in the egg mixture.
   
4. Cook over med het until underside is brown.
   
5. Grill top of frittata for 2 minutes or until golden. cut into wedges to serve.