INGREDIENTS
Filling
250 g cherry tomatoes, halved
2 tbsp olive oil
1 tsp thyme leaves
2 garlic cloves, unpeeled, crushed
lightly with the back of a knife
Salt flakes and pepper, to taste
1 corn cob, husks removed
1 large zucchini, grated (approximately
2 cups)
2 spring onions, finely chopped
6 eggs
80 ml (⅓ cup) cream
70 g (½ cup) parmesan, grated
Tomato relish
1 kg tomatoes, roughly chopped
2 brown onions, roughly chopped
2 tbsp salt flakes
330 g (1 ½ cups) white sugar
435 ml (1 ¾ cups) white wine vinegar
2 tsp mustard powder
1 tbsp curry powder
2 tsp salt flakes, or to taste
Miele Accessories
METHOD
- Preheat the oven on Fan Plus at 200°C. Grease a 12-cup muffin pan and line the base of each hole with
a 15 cm x 15 cm square of baking paper. - Combine the cherry tomatoes, half of the olive oil, thyme leaves and garlic cloves in a bowl. Season with salt and pepper.
- Rub the corn with the remaining oil. Place tomatoes and corn onto a universal tray.
- Place the tray into the oven on shelf level 2 and roast for 18 minutes until the tomatoes are soft and the corn is cooked. Set aside to cool.
- Meanwhile, grate the zucchini, place into a bowl with a pinch of salt and leave for 10 minutes. Squeeze the excess water out of the zucchini.
- Using a knife, trim the kernels from the cob of corn and squeeze the garlic from the cloves.
- Combine the corn, garlic and spring onion in the bowl with the zucchini.
- Place the eggs, cream and parmesan in another bowl, whisk well. Season to taste.
- Place the vegetables into the muffin pan and pour over the egg mixture. Top with the roasted tomatoes.
- Place the frittatas into the oven on shelf level 2 and bake for approximately 20 minutes, until the frittatas are cooked through.
- Remove from the oven and set aside to cool. Serve with tomato relish, if desired.
Tomato relish
- Combine the tomatoes, onion and salt in a large bowl. Cover and leave overnight.
- Strain the liquid from the tomato mix and discard. Place the tomato mix, sugar and vinegar into a large saucepan, boil on high heat, induction setting 8, for 5 minutes. Add remaining ingredients, reduce heat to medium, induction setting 6, and simmer for 1 hour, or until thickened.
- Place the relish into clean jars and secure with lids.
- Place the jars into the steam oven and Steam at 100°C for 10 minutes to sterilise for storage.
Alternative appliance method
- These frittatas can also be cooked in the combi steam Pro oven. Select Combi mode: Fan Plus at 180°C + 30% moisture + 20 minutes.
Hints and tips
- Frittata is a great way to use up leftovers in the fridge or pantry. Replace the zucchini with 1 cup of cooked
vegetables such as roasted potato, pumpkin, sweet potato, parsnip or cauliflower. Steamed vegetables such as broccoli, asparagus or peas can also be used. - Fresh chopped herbs such as basil, parsley, chives and dill can also be added for extra flavour, along with lightly fried bacon, chorizo or chopped ham.
- Feta cheese, goats cheese or grated hard cheeses can be added instead of the parmesan. Chopped olives, capers or sundried tomatoes can be mixed with the vegetables.
APPLIANCE / FUNCTION
Miele
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