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Ingredients
- 2 cobs corn, kernels removed
- 1 tbsp chopped coriander
- 1 tbsp flat-leaf parsley, chopped
- 60g (1/2 cup) cheddar cheese, grated
- Sea salt and cracked black pepper
- 6 eggs
- 1/2 cup buttermilk
- 1-2 tbsp parmesan cheese, grated
- 8 rashers bacon
Method
Combine corn kernels, coriander, parsley and cheddar cheese in a medium bowl. Season with salt and pepper and stir well.
Spoon mixture into 8 greased muffin pans (one third cup/80mL capacity).
Combine eggs and buttermilk in a large bowl and whisk until frothy.
Pour egg mixture evenly over corn mixture in muffin pans and sprinkle tops with parmesan.
Bake at 200C for 15 minutes or until puffed and golden.
Meanwhile, grill bacon rashers until crisp.
To serve
Serve hot frittatas with crispy bacon.
