Make breakfast more exciting with a delicious and hearty frittata made of corned beef. It’s loaded with potatoes, green peas, eggs, and more for a delightful, energy-rich food for breakfast, lunch, or dinner!
I keep a stock of canned beef in the pantry because it’s my go-to whenever I’m short on time or am too lazy to cook an entire meal but want something more filling than a sandwich at dinner.
I have made many delicious dishes using canned meats, like the nilaga, sinigang, spaghetti, pandesal, and my absolute favorite, frittata. The egg dish is simple to prepare yet satisfying and delicious. It’s an energy- and protein-rich breakfast that is perfect for a start to your day!
To cook canned corned beef, a standard method is to sauté it with potatoes. There is a way to use leftover ginisang corned meat to prepare this frittata. Or, better yet, cook an entire batch from scratch!
While you can use any corned meat, I prefer the chunky varieties. I suggest using frozen peas rather than canned ones since they are more vibrant, more appealing in color, and have a savory taste.
Tips to Cook this Recipe
- Mix the eggs until blended, as too much beating can create excessive air and cause a dry and unappetizing texture.
- Be careful not to overcook and bake until the frittata is barely cooked. The frittata will simmer in the pan’s remaining heat.
- If you’re using a smaller or bigger pan, you can adjust the number of eggs to match the pan’s dimensions. For example, you could use six eggs to make a pan that is 6 inches and eight eggs in an 8-inch pot.
- Use a cast-iron skillet or an oven-safe skillet because the frittata will be baking in an oven. For a stovetop finish instead of in the oven, reduce the heat, cover and cook until just set.
- Corned beef frittata is delicious hot or chilled. It is excellent for breakfast, brunch, lunch, or dinner, with a side of rice cooked in oil or steamed and the condiment ketchup.
- The egg dish can also be ideal for serving as a sandwich. Lightly toast the pandesal roll, drizzle mayonnaise, and top with a slice of frittata. Add tomato slices and lettuce. Could you take it as a snack during the day?
Corned Beef Frittata Recipe
Make leftover hash of corned beef into delicious egg dishes! Corned beef frittatas are simple to prepare yet tasty. It’s protein-rich, energy-packed, and perfect for breakfast, brunch, lunch, or dinner!
- Eight eggs, beaten
- 1/2 cup of water
- Three tablespoons of canola oil
- One large potato Peeled and diced
- One small onion chopped and peeled
- Two cloves garlic chopped and peeled
- Salt and pepper according to your preference
- 1/2 cup of sweet peas frozen and that have been thawed
- One can (11.5 Ounces) of corned beef in chunky-style
- On medium-high heat, cook about two tablespoons of oil in a large skillet. Add potatoes, and cook until they are lightly browned.
- Add the garlic and onions to stir frequently until they soften.
- Add the corned beef, water, and corned beef in a pot and let it boil. Break the parts of the meat.
- Cover, reduce heat, and cook for approximately three to five minutes or till the potatoes are tender. Add salt and pepper as desired.
- Incorporate sweet peas. Continue cooking until the peas are cooked through, and the liquid has reduced. Take them out of the pan.
- A bowl is used to mix the corned beef and eggs. Stir until combined.
- In an oven-safe pan of 8 inches or cast-iron skillet on moderate heat, heat another teaspoon of oil and swirl it around the bottom to cover.
- Add the egg-corned beef mixture and cook until the edges begin to firm.
- Place the skillet in an oven that is 350 F oven. Bake for 10 – 15 mins, or until the top has a light browning and the mixture of eggs has barely set.
- Remove from the oven and let rest for around one to two minutes. To serve, slice into wedges.
Key Points to Remember
- Mix the eggs until they are blended, as too much beating can create excessive air, resulting in a dry and unappetizing texture.
- Be careful not to overcook the dish and bake until just cooked. The frittata will cook on the residual heat.
- If you are using an older or smaller pan, you can adjust the number of eggs to match the dimensions of your pan. For instance, you can use six eggs for an 8-inch pan. Eggs to make an eight-inch saucepan.
- Use a cast-iron skillet or an oven-safe skillet because the frittata will be made in the oven. If you prefer to cook it on the stove instead of in the oven, lower the heat, cover it, and cook until just set.