Recipe: Sweetcorn and bacon frittata

This simple frittata can be served for lunch or dinner. Photo / Fresh Media

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

1. Preheat the oven to 180C.
2. Whisk the eggs, milk, salt, and pepper together in a large bowl. Stir in 1 cup of the grated cheese.
3. 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.
4. Husk the corn and remove as much silk as possible. Cut the corn off the cobs and break it up into smaller pieces.
5. 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.
6. 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.
7. Sprinkle the remaining grated cheese over the top and place in the oven. Bake for 8-10 minutes until just set in the middle.
8. Rest for 5 minutes before slicing and serving.

– fresh.co.nz