Gluten Free Corn and Bacon Fritatta Recipe

by GFK

Heaven... I am in Heaven.

I am sick so had a little spare time on my hands today to make my lunch - and man am I glad I did.

Here is a little recipe for a corn and bacon fritatta I have put together... it a complete gamble as to if it would work or not... but it tastes AMAZING.

What You Need
6 Eggs
1 Can Creamed Corn
1/2 Red Onion
1/2 Capsicum
1/2 C Broccoli
4 Rashers of Bacon
Salt & Pepper To Season.
1 Few Chunks of Feta
Salt and Pepper to Season.

SERVE WITH: A Green Salad.

Preheat your oven to 150 Fan Bake and place the oven tray in the middle of the oven.

Beat the eggs in a large bowl and season the mixture with salt and pepper.

Crumble the feta into the egg mixture.

Heat a pan of oil

Chop the Bacon and Vegetables and cook until they have softened and are cooked.

Pour the vegetable and bacon mix into the egg mixture and mix well.

Add the mixture to a large silicone cake pan and put onto the middle shelf of the oven.

Bake for 30 minutes - remember the eggs will continue to cook after you remove the fritatta from the oven so it is important not to over cook it - and it is fine if it seems a little soft on top.

Allow it to sit for 5-10 minutes then serve with a salad.

It is good for a few days - so you can put it into containers or wrap in glad wrap for school lunches.

• Support the skin, hair and nails.
• May assist in inflammation and joints
• High quality fish oil
• Supports a heart health
• Gluten Free