G and I are both July babies so we always plan a mini vacation at this time of the year. As we will be leaving for Las Vegas tomorrow afternoon for a four-day getaway, I didn’t do my usual weekly grocery shopping over the weekend and we’ve been eating through the dry goods in the pantry these past few days. But, really, how many ways can one prepare canned corned beef before it becomes just plain nauseating? I say plenty.
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 dinner. Although I can eat ginisang corned beef every meal, every day and not tire of it, I occasionally prepare a can nilaga-style, in place of ground beef in spaghetti or as this corned beef frittata. Simple yet substantial, it is an egg dish that’s sure to satisfy. Give it a try and let me know what you think.
- 3 tablespoons oil
- 1 large potato, peeled and diced
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 (12 ounces) can corned beef, chunky-style
- ½ cup water
- salt and pepper to taste
- ½ cup frozen sweet peas, thawed
- 6 eggs, beaten
- 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 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 skillet over medium heat, heat the remaining 1 tablespoon oil and swirl around skillet to coat. Add egg-corned beef mixture and cook until edges begin to set. Transfer skillet 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.