Corned Beef Frittata
Level up breakfast with a hearty and tasty corned beef frittata. It's loaded with potatoes, green peas, and eggs for a delicious and energy-packed dish for breakfast, lunch, or dinner!
Instructions
Preheat oven to 400 F.
Get a skillet - medium heat and warm up about 2 tablespoons oil. Add potatoes and Cook it until it gets lightly browned.
Add onions and garlic and cook, stirring occasionally, until softened.
Add corned beef and water and heat until it comes to a boil, breaking meat into smaller pieces.
Cover, lower heat and cook for about 3 to 5 minutes or until potatoes are tender. Add salt and pepper to taste.
Mix in sweet peas. Keep cooking until peas are heated through and liquid is mostly reduced. Remove from pan.
Mix eggs and corned beef mixture. Stir until combined.
In an 8-inch oven-safe pan or cast-iron skillet on medium heat, heat the remaining 1 tablespoon oil and swirl around the bottom to coat.
Add egg-corned beef mixture and cook just until edges begin to set.
Transfer the skillet to oven and bake for about 10 to 15 minutes or until the top is lightly browned and the egg mixture is barely set.
Remove from oven and allow to stand for about 1 to 2 minutes. To serve, slice into wedges.
Beat the eggs just until blended as overbeating can introduce too much air which can result in a dry and unappetizing spongy texture.
If using a smaller or larger pan, adjust the number of eggs according to the size of the pan. For example, use 6 eggs for a 6-inch pan, 8 eggs for an 8-inch pan.
Use a cast-iron skillet or an oven-safe pan as the frittata will finish cooking in the oven. To finish on the stove instead of the oven, lower heat, cover, and Cook it until barely set.