Crab & Sweetcorn Frittata
Servings Prep Time
2people 10minutes
Cook Time
Servings Prep Time
2people 10minutes
Cook Time
  1. Peel and crush the garlic.
  2. Peel and thinly slice the onion, thinly slice the chilli.
  3. Drain the tinned sweetcorn and then lay out on kitchen roll to absorb any excess moisture.
  4. Tip the garlic, onion and chilli in to an ovenproof frying pan with the rapeseed oil.
  5. Shred the seafood sticks.
  6. Crack the eggs in to a bowl with the splash of milk and salt and black pepper. Whisk well to combine.
  7. Heat the frying pan over a medium heat and start to fry its contents, stirring regularly.
  8. Turn on the grill to high.
  9. Once the onion is starting to soften, add in the crab and sweetcorn and continue to fry for a further 2 minutes.
  10. Pour in the egg mixture evenly over the pan’s contents and leave for 2-3 minutes so that the egg starts to set.
  11. Occasionally run a spatula around the edge of the pan to make sure the frittata doesn’t stick.
  12. Once the bottom of the mixture starts to set, remove the pan from the heat and transfer it to the grill.
  13. Grill for 3-5 minutes, until the top of the frittata is set.
  14. To serve, slice the frittata in half, place each half on a plate, scatter over some salad leaves and have some toast on the side if you like. Enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.