Whip up a super-easy lunch or dinner with this simple frittata.
It’s great with a fresh green salad and some crusty bread or a baked spud on the side. If you manage to save some leftovers, it’s a total winner for lunch the next day.
Sweetcorn and bacon frittata
Serves 8
Ingredients
10 large eggs
¼ cup milk
½ tsp salt
½ tsp pepper
1 ½ cups grated tasty cheese
1 tsp olive oil
250g streaky bacon, diced
3 fresh sweetcorn cobs (or use 1 ½ cups defrosted frozen corn)
1 Tbsp butter
4 spring onions, sliced
1 small red chilli, seeded and finely diced
Method
- Preheat the oven to 180C.
- Whisk the eggs, milk, salt, and pepper together in a large bowl. Stir in 1 cup of the grated cheese.
- Heat the oil in a well-seasoned oven-safe frying pan (about 24-26cm). Add the diced bacon and cook until golden but not crispy. Transfer the bacon to a plate lined with a couple of paper towels.
- Husk the corn and remove as much silk as possible. Cut the corn off the cobs and break it up into smaller pieces.
- Add the corn to the frying pan and cook for about 5 minutes, until just tender. Stir in the butter, spring onion and chilli pepper.
- Stir the cooked bacon into the egg mixture and pour it into the frying pan over the vegetables. Cook for 3-4 minutes until it is just starting to set around the edges.
- Sprinkle the remaining grated cheese over the top and place in the oven. Bake for 8-10 minutes until just set in the middle.
- Rest for 5 minutes before slicing and serving.