5.0 from 3 votes
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 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8 Servings
Calories: 228 kcal
Course:
Main Course , Breakfast
Cuisine:
Filipino , International
Ingredients
- 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
- ½ cup water
- salt and pepper to taste
- ½ cup frozen sweet peas, thawed
- 8 eggs, beaten
Instructions
- Preheat oven to 400 F.
- In a skillet over medium heat, heat about 2 tablespoons oil. Add potatoes and cook until lightly browned.
- Add onions and garlic and cook, stirring occasionally, until softened.
- Add corned beef and water and bring to a boil, breaking meat into smaller pieces.
- Cover, lower heat and cook for about 3 to 5 minutes or until potatoes are tender. Season with salt and pepper to taste.
- 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 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.
- 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.
Cup of Yum
Notes
- Beat the eggs just until blended as overbeating can introduce too much air which can result in a dry and unappetizing spongy texture.
- Do not overcook and bake until barely set. The frittata will continue to cook in the pan's residual heat.
- 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 until barely set.
Nutrition Information
Calories
228kcal
(11%)
Carbohydrates
8g
(3%)
Protein
13g
(26%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
187mg
(62%)
Sodium
583mg
(24%)
Potassium
344mg
(10%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
308IU
(6%)
Vitamin C
22mg
(24%)
Calcium
38mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 228
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 8g | 3% |
| Protein | 13g | 26% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 187mg | 62% |
| Sodium | 583mg | 24% |
| Potassium | 344mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 308IU | 6% |
| Vitamin C | 22mg | 24% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.