Corn and tomato frittata

Directions

1. Pre-heat your grill to its hottest setting.
2. In a large ovenproof frying pan, heat the oil. Add the onion and saute until translucent.
3. Add the corn and tomatoes and cook until softened.
4. In a separate bowl, whisk together the eggs with the milk, salt and pepper.
5. Add the whisked eggs and both cheeses to the frying pan and stir to mix.
6. Continue to let the eggs cook a little (a bit like making scrambled eggs) until the mixture on the bottom of the pan is beginning to set.
7. Put the pan under the grill to finish cooking the eggs on the top.

Enjoy!

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)