Savory Corn and Capsicum Frittata

1.Heat the olive oil in a non-stick skillet over medium heat.

2.Add the chopped onion to the skillet and sauté until translucent, about 3-4 minutes.

3.Stir in the diced capsicum and cook for another 2-3 minutes until softened.

4.Add the corn kernels to the skillet and cook for an additional 2 minutes, stirring occasionally.

5.In a bowl, beat the egg with a pinch of salt and pepper until well combined.

6.Pour the beaten egg over the vegetable mixture in the skillet, ensuring it covers the vegetables evenly.

7.Reduce the heat to low and cover the skillet with a lid. Cook for about 5-7 minutes, or until the egg is set and cooked through.

8.Once cooked, carefully slide the frittata onto a plate or serve directly from the skillet. Garnish with fresh herbs if desired.