Frittata with strawberry salsa, corn and feta cheese
A delighting egg based dish quite similar to an omelette , quiche or scrambled eggs, enriched with ingredients such as meat, cheese or veggies.
Preparation time is roughly 25 minutes and this recipe serves 2.
You'll need the following:
- Eggs: 5
- Large boiled potatoes: 4
- Peeled rhubarb: 1
- Salt & Pepper: to taste
- Strawberries: 200 gm
- Red onion: one half
- Olives: 10 olives
- Feta cheese: 80 gm
- Canned corn: 1 tin
- Oil: 2 tablespoons
- Lemon juice from half a lemon
- Butter for frying
Mix the eggs with salt and pepper in a bowl, then cut the boiled potatoes in half a cm pieces
Cut the potatoes into half a cm pieces, prepare the rhubarb into thin slices, take 2 or 3 tablespoons of corn and add everything into a bowl. Add the eggs, salt and pepper to taste and mix gently.
Heat some butter into a frying pan, on medium heat, then pour in the mixture from the bowl and fry until your frittata becomes golden brown. Flip it over to fry on the other side as well.
Meanwhile, to prepare the salsa, chop the strawberries and put them into a bowl together with the olives, 2 tablespoons of corn, red onion and feta. Drizzle with oil and lemon juice and season with salt and pepper to taste.
Slide your frittata onto a plate or board, arrange salsa over it, slice it like a pizza and enjoy.