These are great for picnics, packed lunch boxes and an easy standby when savoury options for bring a plate functions are needed. You can leave out the bacon if you want to make vegetarian frittatas, or use small chunks of precooked vegetarian sausages if you like. You can even use gluten free self raising flour instead of normal self raising flour.
Sometimes I add finely chopped peppers or courgettes and cook those with the onions, adding feta instead of cheddar cheese to vary the flavour. These are so easily adaptable and you can use whatever you have available in your fridge or cupboards.
1 large onion, chopped
2-3 rashers bacon, trimmed of fat and roughly chopped (optional)
1 tsp oil
1/2 cup self-raising flour (or use gluten free self raising flour)
1 cup milk
2 potatoes, cubed and cooked
410g can whole kernel corn
60g grated cheese
1 spring onion, chopped (or use fresh chives, parsley or coriander)
salt and pepper to season
cooking spray or a little oil on some kitchen towel
Preheat your oven to 220°C.
Cook the onion and bacon in the oil until soft, and then set aside to cool.
Put the self raising flour in a large bowl. In a separate bowl, combine the eggs, milk and cooled onion and bacon. Season with salt and pepper then beat with well a fork to thoroughly combine everything. Pour this egg mixture into the bowl containing the flour and stir until everything has just combined. Add the cooked and cooled potatoes, drained can of corn, two-thirds of the grated cheese and the chopped spring onion or herbs.
Spray a 12-cup metal muffin tin thoroughly with cooking spray, or lightly grease with some oil on a kitchen towel, and spoon mixture into cups. A metal muffin tin will give the best results.
Top with remaining grated cheese and cook at 220°C for 25-35 minutes. Let the frittatas cool for 5 minutes before turning out of the tin or cutting. Serve with a drizzle of sweet chilli sauce, tomato relish or chutney and a side salad.