Mushroom and Mortadella Frittata with Corn and Mozzarella

1.Preheat your oven to 375°F (190°C).

2.In a large oven-safe skillet, heat the olive oil (2 tablespoons) over medium heat.

3.Add the diced onions (1 cup) and green peppers (1 cup) to the skillet, sautéing until they are soft and translucent, about 5 minutes.

4.Stir in the minced garlic (3 cloves) and sliced mushrooms (1 cup), cooking for an additional 3-4 minutes until the mushrooms (1 cup) are tender.

5.Add the diced mortadella (4 ounces) to the skillet, cooking for another 2 minutes until it starts to brown slightly.

6.Stir in the corn (1 cup) and tomato paste (2 tablespoons), mixing well to combine all the ingredients. Season with salt and pepper to taste.

7.In a large bowl, whisk the eggs (8 large) until well beaten. Pour the eggs (8 large) over the vegetable and mortadella (4 ounces) mixture in the skillet, ensuring even distribution.

8.Sprinkle the shredded mozzarella cheese (1 cup) evenly over the top of the egg mixture.

9.Cook on the stovetop for about 3-4 minutes, or until the edges start to set.

10.Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is fully set and the top is golden brown.

11.Remove from the oven and let it cool for a few minutes before slicing into wedges. Serve warm.