Sweetcorn & Bacon Frittatas
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Not just for kids...!!!
olive oil, for greasing
4 rashers of bacon, trimmed and finely chopped
1.5 cups corn kernels
1 cup grated, reduced-fat tasty cheese
8 eggs
200ml reduced-fat milk
2 tablespoons olive oil
salt & ground black pepper
Preheat over to 200 degrees Celcius.
Well-grease 12 x 1/3 cup capacity muffin pan with oil.
Heat a medium non-stick frying pan over medium-high heat.
Add bacon and cook, stirring often, for 5 minutes or until just crispy.
Remove from heat, add corn kernels and toss until well combined.
Set aside to cool.
Spoon bacon and sweetcorn mixture into bases of prepared pans.
Sprinkle evenly with cheese.
Combine eggs, milk and salt and papper (to taste) into a jug. Whisk with a fork to combine. Pour egg mixture evenly over sweetcorn mixture in pans.
Bake for 15 - 18 minutes or until golden and cooked through when tested with a skewer.
Stand for 10 minutes in pan before turning out onto wire rack.
Serve frittatas warm for dinner or cold in school lunchboxes.
Makes: 12.
Total time: 45 minutes (20mins prep + 25mins cook).
Difficulty: Easy.