Full Pan Frittata

My lovely chickens are laying with gusto at the moment, giving me the gift of eggs each day. I have become such an egg snob now I have my own flock of ladies, this frittata is so fresh, with simple flavours and the eggs are so yellow. I made this today with my three year old, the fillings were her choice, what three year old likes olives?
 

What you need....

6 large eggs

1/2 cup cream

1 cup corn

2 tbsp chives, finely chopped

1/3 cup pitted olives

1 tomato, seeds removed, finely chopped

salt and pepper

1/2 cup grated Parmesan

Parsley and rocket to serve

Make it happen....

1. Whisk the cream and eggs together in a large bowl.

2. Add the salt and pepper, corn, chives, olives and tomato, mix well.

3.Line a pan with grease proof paper, heat on medium. Pour in the egg mixture. Cook for 5 minuets.

4. Sprinkle the cheese on top and transfer pan to the grill, cook for 5-10 minuets until golden and firm.

5. Serve with dressed rocket and chopped parsley.

This is really versatile, simply change the filling to suit your needs, salmon, capers and red onion is a lovely combination and you can leave out the dairy if needed.

K