1.
Preheat the grill to medium. Whisk the eggs in a bowl, then stir in the corn, cream and chives. Season with salt and pepper.
2.
Heat the oil in a non-stick 24-26cm frypan. Add the bacon and garlic and cook over medium-high heat, stirring, for 3 minutes until the bacon is golden. Pour in the egg mixture and stir for 30 seconds. Reduce heat to medium-low and cook, without stirring, for 6-8 minutes or until almost set. Place the pan under the grill for 4 minutes or until the top is golden. Stand frittata in pan for 5 minutes, then turn out onto a board and slice into wedges. Serve with salad leaves.