Preheat the oven to 180 ˚C.
Heat the oil in a frying pan over a medium heat. Add the onion and green pepper and cook, stirring occasionally, for five minutes, or until the vegetables are soft.
Stir in the garlic and Rajah Flavourful & Mild curry powder and cook for one more minute, without allowing the garlic to brown. Now add the corned beef.
In a separate small bowl, mix 30ml (2 Tbsp) KNORR Cream of Mushroom Soup powder into 125ml water. Add this to the pan, bring to the boil, then allow to simmer over a low heat for 2 minutes, or until thickened, stirring often.
Add the parsley and beaten eggs to the pan and mix well. Stir in half the grated cheese and season to taste with pepper.
Spray or grease an ovenproof dish or pan and pour in the egg/corned beef mixture. Sprinkle the remaining cheese on top and bake at 180 ˚C for about 20 minutes, or until the frittata is puffed up and the top is golden.
Remove from oven, cut into wedges and serve hot.