Corn Frittata Recipe
Ingredients
| Bacon Slices | 4 | |
| Onion | 2 Tablespoon, minced | |
| 4 ears corn cut off the cob | ||
| Eggs | 4 standard | |
| Water | 3 Tablespoon | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
| Dried thyme | 1/4 Teaspoon | |
Directions
In a large frying pan, cook the bacon until it is crisp.
Drain the bacon on paper towels, crumble and reserve.
Pour off all but 2 tablespoons of the bacon fat.
Cook the onion and the corn in the bacon fat for 3 to 5 minutes or until tender.
Beat together all the remaining ingredients and stir in the crumbled bacon.
Pour the mixture over the corn.
Cook over low heat, without stirring but shaking the frying pan to prevent sticking, for about 5 minutes or until set.
Cut into 4 wedges.
Turn each wedge over with a large spatula.
Cook until set.
Or place the frying pan under the broiler and cook until the top is set.
Drain the bacon on paper towels, crumble and reserve.
Pour off all but 2 tablespoons of the bacon fat.
Cook the onion and the corn in the bacon fat for 3 to 5 minutes or until tender.
Beat together all the remaining ingredients and stir in the crumbled bacon.
Pour the mixture over the corn.
Cook over low heat, without stirring but shaking the frying pan to prevent sticking, for about 5 minutes or until set.
Cut into 4 wedges.
Turn each wedge over with a large spatula.
Cook until set.
Or place the frying pan under the broiler and cook until the top is set.
Chef
