Tomato Relish – Tomato, Corn and Bacon Frittata

Welcome to the holiday season, filled with family dinners, lunches, BBQs, picnics – you name it and I’m sure you’ll have it. This is the time when a lot of people have time off and use it to spend with their families, usually over a meal.

Coleslaw and potato salad are fabulous, and staples of summer, but it’s nice to have fresh new options.

Then there’s the hot summer nights that you just can’t bring yourself to eat a full, heavy meal. This Tomato, Corn and Bacon Frittata would certainly satisfy the appetite with a crisp green salad on the side. Definitely something I’ll be trying this summer.


It also pays to note that if travelling, cover frittata with foil, or slice into wedges and transfer to an airtight container. Any remaining frittata can be refrigerated for up to 2 days.

This is one of Anahoth’s Summer picnic delights recipes and it uses Anahoth’s pickles. These pickles are made to time-honoured recipes and use only quality wholesome ingredients which include chunky vegetables. It’s what isn’t included that’s more important though. There are no artificial colours, flavours or preservatives.

AnathothChutneyTomatoRelishFritatta2

Preparation time: 15 minutes
Cooking time: 35 minutes
Serves 4

You Need:

8 eggs, lightly beaten
125g bacon, chopped
1/3 cup corn kernels
1/3 cup cream
½ cup grated tasty cheese
1 tablespoon chopped flat leaf parsley
1/3 cup self raising flour
salt and cracked black pepper
½ cup Anathoth Tomato Relish
green salad, to serve
extra Anathoth Tomato Relish, to serve

Method:

Preheat oven to 170C.

Place the eggs in a bowl and combine with the bacon, corn, cream, cheese and parsley.

Sift the flour into a large bowl. Make a well in the centre and pour in the egg mixture. Stir until fully combined and season with salt and pepper.

Spoon the mixture into a 6-cup capacity ovenproof dish. Place in the oven for 10 minutes (the frittata will just be starting to firm up around the edges), then remove and dollop spoonfuls of Anathoth Tomato Relish over the surface of the frittata, swirling slightly with a flat bladed knife.

Return to the oven and continue baking for 25 minutes or until firm and golden. Remove and set aside to cool. Serve warm or refrigerate until needed.

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