Potato and Corn Frittatas

 
 
 

1 large potato, diced
100 g pumpkin, diced
2 cloves garlic, minced
1 red chilli, finely chopped (optional)
1 corn cob, kernels removed
2 spring onions, finely chopped
3 eggs
½ cup cream

Preheat oven to 180 degrees
Pan fry potato and pumpkin pieces with garlic and chilli, until light brown.  
Add the corn kernels and spring onions and cook for a further few minutes. 
Combine eggs, cream, salt and pepper and beat slightly. 
Fill individual greased muffin tray holes, or patty cases, with vegetable mixture, then fill each one with egg mixture. 
Bake for 20 – 25 mins or until golden brown and firm to touch.