Creamed corn, bacon and chive frittata

Photography by Steve Brown

This frittata makes a simple yet satisfying meal.

Ingredients (serves 8)

• 10 eggs
• 310g can creamed corn
• 1/3 cup (80ml) pure (thin) cream
• 2 bunches chives, snipped into 3cm lengths
• 1 tbs olive oil
• 2 bacon rashers, rind removed, thinly sliced
• 1 garlic clove, crushed
• Salad leaves, to serve

Method

1. Preheat the grill to medium. Whisk the eggs in a bowl, then stir in the corn, cream and chives. Season with salt and pepper.

2. Heat the oil in a non-stick 24-26cm frypan. Add the bacon and garlic and cook over medium-high heat, stirring, for 3 minutes until the bacon is golden. Pour in the egg mixture and stir for 30 seconds. Reduce heat to medium-low and cook, without stirring, for 6-8 minutes or until almost set. Place the pan under the grill for 4 minutes or until the top is golden. Stand frittata in pan for 5 minutes, then turn out onto a board and slice into wedges. Serve with salad leaves.