Corned Beef Frittata
Turn your leftover corned beef hash into a delicious egg dish! Corned beef frittata is easy to make yet so filling and delicious. It's protein-rich, energy-packed, and perfect for breakfast, brunch, lunch, or dinner!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 tablespoons canola oil
- 1 large potato, peeled and diced
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 can (11.5 ounces) corned beef, chunky-style
- 1/2 cup water
- salt and pepper to taste
- 1/2 cup frozen sweet peas, thawed
- 8 eggs, beaten
Instructions
- 1
Preheat oven to 400 F.
- 2
In a skillet over medium heat, heat about 2 tablespoons oil. Add potatoes and cook until lightly browned.
- 3
Add onions and garlic and cook, stirring occasionally, until softened.
- 4
Add corned beef and water and bring to a boil, breaking meat into smaller pieces.
- 5
Cover, lower heat and cook for about 3 to 5 minutes or until potatoes are tender. Season with salt and pepper to taste.
- 6
Add sweet peas. Continue to cook until peas are heated through and liquid is mostly reduced. Remove from pan.
- 7
In a bowl, combine eggs and corned beef mixture. Stir until combined.
- 8
In an 8-inch oven-safe pan or cast-iron skillet over medium heat, heat the remaining 1 tablespoon oil and swirl around the bottom to coat.
- 9
Add egg-corned beef mixture and cook just until edges begin to set.
- 10
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.
- 11
Remove from oven and allow to stand for about 1 to 2 minutes. To serve, slice into wedges.