Sweet Corn and Cabbage Frittata

1.Preheat your oven to 375°F (190°C).

2.In a large, oven-safe skillet, heat the olive oil over medium heat. Add the sliced onions and sauté for about 5-7 minutes until they become soft and caramelized, stirring occasionally.

3.Add the shredded cabbage to the skillet with the onions, and continue to cook for an additional 5 minutes until the cabbage is tender and slightly wilted.

4.Stir in the sweet corn kernels, salt, black pepper, and red pepper flakes (if using). Cook for another 2-3 minutes until the corn is heated through.

5.In a mixing bowl, whisk together the eggs until well combined. Pour the egg mixture over the sautéed vegetables in the skillet, ensuring even distribution.

6.If using, sprinkle the grated Parmesan cheese evenly over the top of the egg mixture.

7.Cook on the stovetop for about 3-4 minutes, gently lifting the edges of the frittata with a spatula to allow uncooked egg to flow underneath.

8.Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed up and set in the center. A toothpick inserted should come out clean.

9.Remove from the oven and let it cool for a few minutes before slicing. Garnish with fresh parsley before serving.