Fridge Friend recipes
Green Pepper and Sweetcorn Frittata with Brown Sauce Glaze recipe
A fluffy, savoury frittata packed with sweetcorn and tender green pepper, finished with a glossy brown sauce drizzle. It makes a quick, satisfying meal for any time of day.
25 min · Easy · British Jump to method
Ingredients
- 4 large eggs
- 60 ml milk
- 1 medium, sliced green pepper
- 120 g sweetcorn
- 1 small, diced onion
- 50 g, grated cheddar cheese
- 1 tbsp, to serve brown sauce
- to taste salt
- to taste black pepper
- 1 tbsp oil
| Nutrition | Per serving |
|---|---|
| Calories | 324 kcal |
| Protein | 17 g |
| Carbohydrates | 15 g |
| Fat | 21 g |
| Saturated fat | 8.1 g |
| Fibre | 3.3 g |
| Sugar | 6.8 g |
| Sodium | 520 mg |
Why this works
A protein-rich frittata with moderate fat and carbohydrate content; better suited to a filling meal than a light option, with vegetables adding some fibre and micronutrients.
Vitamin C and antioxidants. Green pepper and onion contribute vitamin C and other antioxidants, supporting immune function and general cell protection.
Protein and B vitamins. Eggs and cheddar provide high-quality protein plus B12 and riboflavin, which support energy metabolism and muscle maintenance.
Sodium and saturated fat. Cheddar, brown sauce and added salt increase saturated fat and sodium, so this dish is best enjoyed in moderation if heart health is a priority.
Method
- Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5).
- Slice the green pepper and dice the onion if using.
- Heat a little oil in an ovenproof frying pan and soften the onion and green pepper for 5 minutes.
- Add the sweetcorn and cook for 1 minute more.
- Whisk the eggs with milk, salt and black pepper, then pour into the pan.
- Scatter over the cheddar cheese if using and cook gently until the edges begin to set.
- Transfer to the oven and bake for 8-10 minutes until just set in the centre.
- Serve warm with a drizzle of brown sauce.
Prefer the classic version? Rainbow Pepper Frittata
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