- 3 rashers bacon, chopped
- 1 cup Wattie's Supersweet Corn Kernels
- 75g feta, diced
- 6 eggs
- ½ cup milk
- 2 Tbsp basil pesto
- Preheat oven to 160°C (fan bake). Grease 6 Texas Muffin tins with melted butter or oil.
- Heat a small frying pan and cook bacon over medium heat until lightly browned. Transfer to a mixing bowl. Add Wattie’s Frozen Sweetcorn and diced feta and mix to combine. Divide corn mixture into the prepared tins.
- Whisk, eggs, milk and pesto together. Season with pepper. Pour over the corn mixture. Bake for 25-30 minutes, or until frittatas are just set. Allow to stand for 5 minutes before removing from the pans to serve. Serve with tomato relish and a crisp green salad on the side.
Top Tips
- Replace bacon with diced chorizo if wished.
- Replace feta with blue cheese.
- Replace basil pesto with sundried tomato pesto.
- Also great with Wattie's Whole Kernel Corn.
Made With
