CREAMED CORN AND CHICKEN FRITTATA

Preheat your oven 160 deg C Into a large bowl add 1 X 400gm can of creamed corn ,1 cup of shred chicken with 1/4 cup of wholegrain mustard , mill well. In a separate bowl beat together 6 eggs , 1 dsp of cracked pepper , 1 tsp of salt , 1 tbs of minced garlic and a sprinkle of dried marjoram . Pour into the corn and chicken mix and mix well to combine . Grease an ovenproof pie dish and line the base with brocoli and cauliflower florets sprinkled with nutmeg. Now pour the frittata mixture into the ovenproof pie dish and bake in the preheated oven for 40 minutes or until set and golden . Can be served in slices , hot or cold along with a mixed salad and or chips.