Sweet corn is fantastic this week so we are cooking a crowd-pleasing frittata.

Whether you make it for lunch or dinner with friends, we know everyone will love it!

We haven’t precooked our corn for long because we love the crunch factor, but you can cook the corn longer in the pan before you add the kale if you prefer.

Adding kale to this recipes add an iron-rich boost to a classic bake.

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Ingredients

1 bag baby potatoes, peeled
1 shallot, peeled and thinly sliced
Olive oil
3 cloves garlic, peeled and sliced
A few springs thyme
3 corn cobs, kernels removed
1/2 bunch purple kale, chopped and thick stalks removed
5 eggs, beaten
3 tbsp cream
100g French soft cheese, broken into pieces

Method

Preheat oven to 180°C.

Boil the potatoes in salted water until just tender. Drain well and slice in half.

In a 26-28cm frypan, fry the shallots, garlic and corn in 4 tbsp olive oil for 4 mins, stirring.

Add potatoes and sauté for a couple of minutes. Add the kale, stirring it in for another minute.

Combine eggs, thyme, cream and cheese in a bowl and give them a good whisk.

Remove pan from heat, add the egg mix and gently stir it into the potatoes and corn. Make sure the cheese is evenly distributed and push it down into the other ingredients.

Bake in the oven for 10-12 mins. Check to see if the egg mixture is set, if not, return to oven for 2 mins at a time until just set.