Colorful Corn and Vegetable Frittata

1.Preheat your oven to 375°F (190°C).

2.In a large mixing bowl, crack the eggs and whisk them until well combined. Season with salt and pepper to taste.

3.Heat the olive oil in a non-stick oven-safe skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

4.Add the diced capsicum and tomato to the skillet, cooking for another 3-4 minutes until they soften slightly.

5.Stir in the corn kernels and cook for an additional 2 minutes, mixing everything well.

6.Pour the whisked eggs evenly over the vegetable mixture in the skillet. If using, sprinkle the shredded cheese on top.

7.Cook on the stovetop for about 2-3 minutes until the edges start to set, then transfer the skillet to the preheated oven.

8.Bake for 15-20 minutes, or until the frittata is puffed and golden brown on top and a toothpick inserted in the center comes out clean.

9.Remove from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature.