Creamed Corn, Bacon And Chive Frittata - cooking recipe

Ingredients

10 eggs
310 g creamed corn
1/3 cup pure cream (thin)
2 bunches chives, snipped into 3cm lengths
1 tablespoon olive oil
2 slices bacon, rind removed, thinly sliced
1 garlic clove, crushed
salad leaves, to serve

Preparation

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