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slice of frittata with corned beef, potatoes, and eggs on serving plate
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5 from 1 vote

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 Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast, Main Entree
Cuisine: Filipino, Global
Servings: 8 Servings
Calories: 228kcal

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.

Video

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

Calories: 228kcal | Carbohydrates: 8g | Protein: 13g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 583mg | Potassium: 344mg | Fiber: 1g | Sugar: 1g | Vitamin A: 308IU | Vitamin C: 22mg | Calcium: 38mg | Iron: 2mg