Nifty Mexican style frittatas

Ingredients

1 Tbsp	Canola oil
1	Onion, diced
1	Garlic clove, crushed
1 cup	Whole kernel corn (Main)
1	Red pepper
1	Red chilli, seeded and diced
1	Salt & freshly ground pepper
3	Eggs, large, beaten
2 Tbsp	Coriander, chopped, or parsley

Directions

1. Preheat the oven to 190C. Lightly oil three Texas-sized muffin holes.
2. Soften three dried corn husks by soaking in warm water for about 20 minutes.
3. Place a plate on top to keep them submerged.
4. Bring the corn to the boil in salted water for one minute then drain well.
5. Heat the oil in a frying pan. Saute the onion, until softened.
6. Add the garlic, red pepper and chilli. Saute until the pepper is softened. Combine with the corn.
7. Dry the corn husks and line the muffin holes, pressing in firmly.
8. Spoon the corn mixture into each hole. Top with the seasoned eggs.
9. Bake for 15 minutes or until set.
10. These frittatas are great served with sour cream and a side salad.