Warm Red Cabbage, Corn & Potato Frittata

Serves: 6 | Cooking Time: 50 minutes

OrganicBox Ingredients

  • 500g Potatoes
  • 2 Sweet Corn Cobs
  • ½ Red Cabbage, finely shredded
  • 2 handfuls Baby Spinach
  • 1 Lebanese Cucumber
  • 300g Cocktail Tomatoes
  • 8 eggs

Pantry Ingredients

  • ¼ cup milk
  • 1 cup grated cheese 
  • Olive oil
  • Salt and pepper

  1. Preheat the oven to 190°C (170°C fan-forced).
  2. Dice the potatoes into small cubes and boil for 8 minutes, then drain.
  3. Remove the kernels from the two corn cobs.
  4. Heat a large oven-safe frying pan with a drizzle of olive oil.
  5. Cook the shredded cabbage for 5 minutes until softened.
  6. Add the potatoes and corn and cook for another 3–4 minutes.
  7. Stir through the baby spinach until just wilted.
  8. Whisk together the eggs, milk, grated cheese (if using), salt and pepper.
  9. Pour the egg mixture over the vegetables.
  10. Cook on the stovetop for 3–4 minutes until the edges begin to set.
  11. Transfer to the oven and bake for 15–18 minutes, or until golden and set in the centre.

Serve with a fresh salad of sliced Lebanese cucumber and cocktail tomatoes.

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