This savoury egg pie is the perfect breakfast-for-dinner dish. We use cream-style corn for a silkier texture. Add more hot pepper sauce if you’d like.

Yield: Serves 4.



  • 2 slices bacon, julienned
  • 1/2 cup sliced green onions
  • 8 large eggs
  • 1/8 tsp salt
  • 1/8 tsp hot pepper sauce
  • 1/4 cup milk (2%)
  • 1 can (10 oz/284 mL) cream-style corn
  • 1 cup shredded cheddar cheese


  1. Cook bacon in an ovenproof non-stick frypan over medium heat until crisp.
  2. Add green onions and sauté for 1 minute. Drain off excess fat.
  3. Whisk together eggs, salt and hot pepper sauce in a bowl. Whisk in milk until blended. Stir in corn.
  4. Preheat oven on broil. Meanwhile, pour egg mixture over bacon mixture. Reduce heat to low and cook, lifting edges of frittata occasionally with a spatula, allowing uncooked egg mixture to run underneath.
  5. Cook until frittata is barely set in centre.
  6. Remove from heat; sprinkle with cheese. Broil for 4 - 5 minutes or until cheese is melted and frittata is set. Cut into wedges. Serve immediately.
Nutritional analysis per serving:


354 calories, 21.7 g fat, 23.4 g protein, 17.3 g carbohydrate, 1.3 g fibre, 497 mg sodium