Creamed corn, bacon and chive frittata
No matter whether you're planning an elaborate menu or merely going ahead for tomorrow's Creamed corn, bacon and chive frittata. This recipe comes in many decades of participating in in the kitchen. I realize that including a couple ingredients to a recipe provides thickness to what is ordinarily dull. You may well be searching for lighter meals to produce with your leftovers. Pleasant and mild Creamed corn, bacon and chive frittata perfect for post-vacation. The ingredients in this recipe get your tongue pounding, and have become waist-friendly when you will need a'bite' following an active family vacation. Utilizing several elements as alternate options, this soup has been loaded using a fall and hot flavor which makes it tasty. The perfect Creamed corn, bacon and chive frittata to warm up you on cold winter months. Fantastic for applying leftover. Serving size is also a important element in your diet. You ought to compare the exact amount of the food you normally eat into the serving size listed on the tag. Eating significant parts or portions may result in excess weight gain.
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How to make Creamed corn, bacon and chive frittata
Yield = 8Prep time: 0:10
Cook time: 0:15
Total time: 0:25
Ingredients
- 10 eggs
- 310g can creamed corn
- 1/3 cup (80ml) pure (thin) cream
- 2 bunches chives, snipped into 3cm lengths
- 1 tablespoon olive oil
- 2 bacon rashers, rind removed, thinly sliced
- 1 garlic clove, crushed
- Salad leaves, to serve
Method
- Step 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.
- Step 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.
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