Patty pan frittata with bacon and corn

A high-calcium dish that's perfect for lunchtime or a light dinner! And with this recipe, you don't need a muffin pan - just use a pie dish instead! This frittata serves 5, so it's great for feeding a small crowd or meal prepping for yourself.

Serves: 5

Time to make: 45 mins

Ingredients

More weights & measures

1 large onion, chopped
2-3 rashers bacon, trimmed of fat, chopped
1 teaspoon oil
½ 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 coriandercilantroX)
salt and pepper
cooking spray

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Instructions

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1 Preheat oven to 220°C.

2 Cook onion and bacon in oil until soft, then set aside to cool.

3 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.

4 Spray a 12-cup metal muffin pan thoroughly with cooking spray and spoon mixture into cups (metal dishes will give the best results).

5 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.

HFG tip

If you don’t have a 12-cup muffin pan, you can bake this as one large frittata in a pie dish.

Nutrition Info (per serve)

Calories 398 cal

Kilojoules 1665 kJ

Protein 22.9 g

Total fat 14.7 g

Saturated fat 5.4 g

Carbohydrates 44.3 g

Sugar 15 g

Dietary fibre 6.9 g

Sodium 1085 mg

Calcium 255 mg

Iron 2.8 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.