Stovetop Colorful Corn and Vegetable Frittata

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

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

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

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

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

6.Cover the skillet with a lid and reduce the heat to low. Cook for about 10-12 minutes, or until the eggs are set and the frittata is cooked through.

7.Remove from heat and let it cool for a few minutes before slicing. Serve warm or at room temperature.