Duck Egg Frittata with Sweetcorn and Beans Recipe
Prepare a savoury duck egg frittata with sweetcorn and beans using duck eggs, potatoes, goat's cheese, watercress, sweetcorn, and dill. Here is a simple recipe with images for a rich and creamy taste.
Recipes by Finechef 
Prep Time
10 min
Cook Time
25 min
Serving
8
Difficulty
Easy
Cooking Preparation (Mise-en-place)
Assemble all the necessary duck egg frittata with sweetcorn and beans ingredients on the preparation table.
- Cook the potatoes and broad beans.
- Chop the onions, green chilli, and dill.
- Slice the goat's cheese.
- Place the necessary cooking utensils on the preparation table.
How to prepare the duck egg frittata with sweetcorn and beans
Follow the steps below to the end.
Ingredients
- 1 bunch- watercress
- 100g- goat's cheese
- 30ml- olive oil
- 8- spring onions
- 300g- frozen sweetcorn
- 2tbsp- dill
- 300g- broad beans
- 8- duck eggs
- 2- green chilli
- 600g- potatoes (cooked)
- salt, pepper
Nutritional Information
- Energy: 1304kJ
- Fat: 17.1g
- Fibre: 4.1g
- Cals: 312kcal
- Carb: 21.2g
- Sat fat: 5.1g
- Protein: 18.3g
- Sodium: 0.4g
Directions
1. Cook the onions and chilli.
Heat the olive oil in a saucepan, add the onions and chilli, and cook for 2 minutes.
2. Add the potatoes.
Add the cooked and sliced potatoes. Cook for a further 2 minutes.
3. Beat the eggs.
Beat the eggs in a suitable bowl, and add the dill and seasoning.
4. Mix the sweetcorn and beans in the pan.
Put the sweetcorn and beans in the pan. Stir well.
5. Add the eggs.
Add the beaten eggs to the saucepan, and cook until just starting to set.
6. Add the cheese.
Add the sliced goats’ cheese, placing it evenly across the frittata.
7. Brown the frittata.
Remove from the heat, place under the salamander, and cook until golden brown.
8. Serve.
Turn out onto a suitable dish and serve garnished with watercress.
