Hearty Corn Frittata

Frittatas are best when they’re fluffy and custardy, and canned cream corn ensures this one is just that. Slices of bacon ripple through the filling, and grated Parmesan adds just the right amount of saltiness. 


  • 2 Large Eggs
  • 1 Can Razmin Cream Style Corn
  • ½ Kg Chicken Cooked and shredded
  • 2 Ounces Cheese Grated, (about ½ Cup)
  • 2 Tablespoons Fresh Onion Springs Chopped
  • ½ Teaspoon Table Salt


  • Preheat oven to 350°F.
  • Whisk together all ingredients in a large bowl until well incorporated.
  • Pour mixture into a 10-inch ovenproof non-stick skillet.
  • Bake in preheated oven until lightly browned and set in the centre, for 30 to 35 minutes.
  • Wait for 5 minutes.
  • Cut into 6 wedges and serve.