4 rashers streaky bacon
1/2 cup corn kernels
1/2 onion, diced
2 cloves garlic, minced
3 spring onions, sliced
3 handfuls of shredded spinach
50g feta, crumbled
Salt and pepper to taste
Whisk eggs and salt and pepper together in a bowl or jug and set aside.
Heat oil in a large frying pan on medium heat and saute onion and garlic for five minutes until soft. Add the bacon and cook until slightly browned.
Add the corn, spring onions, and spinach and stir for a few minutes until spinach has wilted slightly.
Pour over the egg mixture and leave to cook for about five minutes - until the edges start looking cooked. Meanwhile, turn on the grill of the oven.
Sprinkle the crumbled feta on top of the frittata and place under grill for a few minutes until it's cooked through and nice and golden brown on top.
Cut into slices and enjoy!