Heat 1tbsp oil in a small non-stick 20cm frying pan and cook the bacon for 5 - 6 minutes, until starting to brown a little. Remove the bacon from the pan.
Wipe the pan clean with kitchen paper and add another tbsp oil along with the peas and sweetcorn. Cook, stirring over a medium heat for a few minutes. Return the bacon to the pan and stir.
Beat the eggs together in a jug, season and pour into the pan. Give the mixture a stir and cook for 8 minutes over a low heat.
Heat a grill to high and finish the frittata off under the grill for another 7 - 8 minutes. Allow the pan to cool a little before turning out onto a plate.
Serve cut into quarters with crusty bread and ketchup.
Why not try a Bacon and Leek Frittata.