Sweetcorn, pea and sweet potato frittata
- ½ red onion, peeled and sliced
- 1tbsp rapeseed oil
- 200g Frozen for Freshness Sweet Potato Chunks, thawed
- 100g drained tinned sweetcorn
- 200g frozen petits pois
- 2tbsp harissa paste
- 6 medium eggs, beaten
- 100g mild baby leaf salad
Preheat the oven to 200C/180C Fan/Gas 6.
In an oven-safe trying pan, fry the red onion in the oil on medium for 5-6 mins until soft and starting to turn golden.
Remove from the heat and stir in the vegetables. Stir the harissa into the eggs and pour over the veg.
Bake the frittata for 20-25 mins until golden and set in the centre. Allow to cool for 5 mins, then slice and serve with the salad.