I always keep a steady supply of canned corned beef as it is my go-to when I am pressed for time but desire more than a sandwich for breakfast or dinner. Simple yet substantial, this frittata is an egg dish that’s sure to satisfy. Give it a try and let me know what you think.
Prep Time - 15 mins
Cook Time - 30 mins
Total Time - 45 mins
Ingredients
3 tablespoons oil
1 large potato peeled and diced
1 small onion peeled and chopped
2 cloves garlic peeled and minced
1 can corned beef
1/2 cup water
salt and pepper to taste
1/2 cup frozen sweet peas thawed
6 eggs beaten
Instructions
In a pan over medium heat, heat about 2 tablespoons oil. Add potatoes and cook until lightly browned. Add onions and garlic and cook, stirring occasionally, until limp.
Add corned beef and water and bring to a boil, breaking meat into smaller pieces. Season with salt and pepper to taste. Cover, lower heat and cook for about 3 to 5 minutes or until potatoes are tender. Add sweet peas. Continue to cook until peas are heated through and liquid is mostly reduced. Remove from pan.
In a bowl, combine eggs and corned beef mixture. Stir until combined.
In an oven-safe container add the remaining 1 tablespoon oil and swirl around to coat. Add egg-corned beef mixture and transfer the container into a 385 F oven and bake for about 10 to 15 minutes or until top is golden and toothpick inserted in center comes out clean. Remove from oven and allow to stand for about 1 to 2 minutes. To serve, slice into wedges.
Note
To finish on the stove instead of the oven, lower heat, cover and continue to cook until set
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