Level up breakfast with a hearty and tasty corned beef frittata. It’s loaded with potatoes, green peas, and eggs for a delicious and energy-packed dish for breakfast, lunch, or dinner!
I always keep a supply of canned beef in our pantry as it is my go-to when I am pressed for time or too lazy to cook an elaborate meal, but I want something a bit more filling than a sandwich for dinner.
I make so many delicious dishes with this canned meat such as nilaga, sinigang, spaghetti, pandesal, and my favorite of all, frittata. This egg dish is easy to make yet so filling and delicious. It’s a protein-rich and energy-packed way to start your day!
One popular way to cook canned corned beef is sauteed with potatoes. You can use leftover ginisang corned beef to make this frittata or better yet, make a fresh batch!
Although you can use any brand of corned beef you like, I personally prefer the chunky variety. I also recommend using frozen green peas instead of canned as they have a brighter, more appetizing color and a less salty taste.
- 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.
- Corned beef frittata is delicious warm or room temperature. Serve it for breakfast, brunch, lunch, or dinner with a side of fried or steamed rice and ketchup.
- The egg dish is also great for sandwiches. Lightly toast a pandesal roll, slather on some mayo, and fill with a slice of the frittata, tomato slices, and lettuce. Enjoy as a midday snack!
- 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 into a 385 F 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.