Spanish Onion, Sweet Corn, Bacon and Kale Frittata | RECIPE

THE DISH

HEALTHY: This dish uses a lot of vegetables. The kids will never know. Picture: Nicole Butler Photography

HEALTHY: This dish uses a lot of vegetables. The kids will never know. Picture: Nicole Butler Photography

Spanish Onion, Sweet Corn, Bacon and Kale Frittata

CHEF’S INSPIRATION

Living on a small property with a dozen chickens, Troy is constantly looking for tasty, easy ways to serve his children vegetables from the garden, using eggs freshly laid on site. This one ticks the box.

CHEF’S TIPS

Togarashi is a very popular Japanese chilli, citrus and seaweed seasoning that is readily available in most supermarkets. But you will find the best quality at your local Asian grocer. Kewpie is the holy grail of mayonnaise … thank us later.

INGREDIENTS

250g Spanish onion, cut into small wedges

200g sweet corn kernels

150g bacon, diced

80g kale, roughly chopped

2 cloves of garlic, sliced

30g butter

Baby lettuce

Vinaigrette

Kewpie mayonnaise

Togarashi seasoning

Egg mix

8 free range eggs of the best quality

8g sea salt flakes

1 lemon, zested and juice of half

130g crème fraiche

Troy Rhoades-Brown and Mitchell Beswick. Picture: Nicole Butler Photography

Troy Rhoades-Brown and Mitchell Beswick. Picture: Nicole Butler Photography

METHOD

1. Pre-heat a fan forced oven to 170⁰C.

2. Place onions in a quality 25cm non-stick frying pan and sauté over a medium to high heat until soft and slightly blackened.

3. Add diced bacon, butter and garlic to the pan and cook for a further 2 minutes. Remove pan from the heat.

4. Transfer onion mix into a large bowl, adding the kale and sweet corn. Mix well and return to the same “cleaned” pan.

5. Whisk eggs, crème fraiche, lemon juice and zest in a large bowl. Pour egg mixture evenly into the frying pan with onion mix and place pan into the pre-heated oven for 20 minutes or until golden brown and just cooked.

TO FINISH

1. Serve with halved baby lettuce, lightly dressed in vinaigrette, kewpie mayonnaise and togarashi

THE RESTAURANT

Muse Restaurant is located at the Hungerford Hill winery in Pokolbin, NSW. The restaurant is family owned and run by Megan and Troy Rhoades-Brown.

Muse prides itself on being one of the country’s leading regional restaurants, with a focus on supporting and working with the best local produce.

Follow the restaurant’s menu, produce and activity on Instagram: @troymuse or visit the website musedining.com.au to make a reservation.

The Muse Restaurant recipe series was created by, Muse Restaurant owner and restaurateur, Troy Rhoades-Brown and Mitchell Beswick, who is head chef of Muse Restaurant.