Frittata with Corn

For the frittata, cut the young onion into rings. Roughly grate carrot and potato. Dice the tomatoes. Preheat oven to 180 °C top and bottom heat.

Blend eggs, corn kernels, chili and salt in a stand mixer or with a blender until corn kernels are coarsely chopped. Sauté the white onion rings in the olive oil in a skillet with an ovenproof handle.

Add the carrot, potato and tomatoes and continue to sauté for a few minutes. Spread loosely in the pan and pour the egg-corn mixture over the top.

Place the pan in the oven and bake for about 25 minutes, until the surface begins to brown. Serve sprinkled with the green onion rings.

Preparation Tip:

If you want to use fresh chili, it is best to add it to the other vegetables in the pan, cut into fine rings. If you want you can also add peppers to the frittata.

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