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Ham and corn frittata

  • 0:20 Prep
  • 0:30 Cook


  • 150g sliced leg ham, chopped
  • 420g can corn, drained, patted dry with paper towel
  • 1/2 cup (40g) grated cheddar
  • 7 eggs
  • 1/3 cup (80ml) milk
  • Tomato & cucumber, to serve


  • 1
    Preheat oven to 200°C. Grease a 16 x 26cm slab pan. Line the base with non-stick baking paper, allowing the paper to overhang the sides.
  • 2
    Sprinkle the ham, corn and cheese over the lined pan. Whisk the eggs and milk together and pour into the pan.
  • 3
    Bake for 25-30 minutes or until the frittata is set. Set aside in the pan for 5 minutes before transferring to a wire rack to cool for 10 minutes.
  • 4
    Cut into pieces and serve warm or at room temperature. Delicious served with a tomato and cucumber salad.

Source: taste.com.au


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