Wednesday, February 4, 2009

Ham and corn frittata

A light dish that the little ones will love.

Makes about 20 pieces

* 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.

Notes & tips

* Children cooking should be supervised by an adult.

Fresh Living - Page 58
Recipe by Alison Roberts


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