Chicken and corn frittata

Ingredients (4 servings):

• 1 tablespoon olive oil
• 2 cups shredded cooked chicken
• 3 green onions, finely chopped
• 2 medium zucchini (baby marrow), grated
• 2 x 125g cans corn kernels, drained
• 6 eggs
• ½ cup pure cream
• 1/3 cup grated parmesan cheese
• 2 garlic cloves, crushed

Method:

1. Heat oil in a 26cm (top) frying pan over medium heat. Add chicken, green onion, zucchini and corn. Cook, stirring for 3 minutes or until zucchini is soft.
2. Meanwhile, preheat grill on medium. Whisk eggs, cream, cheese and garlic together in a jug.
3. Season with salt and pepper. Pour over chicken mixture. Cook for 5 to 6 minutes or until almost set.
4. Transfer to grill. Grill for 2 minutes or until golden and set.
5. Serve.