• 3 rashers bacon, chopped
  • 1 cup Wattie's Supersweet Corn Kernels
  • 75g feta, diced
  • 6 eggs
  • ½ cup milk
  • 2 Tbsp basil pesto
  1. Preheat oven to 160°C (fan bake). Grease 6 Texas Muffin tins with melted butter or oil.
  2. 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.
  3. 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.

Handy 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.
Wattie's Whole Corn Kernels

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