1955. PATTYPAN FRITTATA with BACON and CORN

yields 4-6 servings


1 large onion, chopped
2-3 rashers bacon, trimmed of fat, chopped
1 teaspoon oil
1/2 cup self-raising flour
3 eggs
1 cup reduced-fat milk
2 potatoes, cubed, cooked
410g can whole kernel corn
60g grated cheese
1 spring onion, chopped (or use fresh chives, parsley or coriander)
salt and pepper
cooking spray

Preheat oven to 220°C. Cook onion and bacon in oil until soft, then set aside to cool. Place flour in a large bowl. In a separate bowl, combine eggs, milk and cooled onion and bacon. Season with salt and pepper then beat with a fork. Pour this into the bowl with the flour and stir until just combined. Add prepared potatoes, drained corn, two-thirds of the grated cheese and spring onions or herbs. Spray a 12-cup metal muffin pan thoroughly with cooking spray and spoon mixture into cups (metal dishes will give the best results). Top with remaining grated cheese and cook at 220°C for 25-35 minutes. Let cool for 5 minutes before turning out or cutting. Serve café-style with a drizzle of sweet chilli sauce, tomato relish or chutney and a side salad.


bacon recipe courtesy of: Sophie Gray, Healthy Food Guide, May 2008