How to make
Finely chop the garlic into slices and the onion into crescents. Finely chop the mushrooms as well. Fry the onion in a non-stick pan first, then the garlic and mushrooms to absorb the aroma.
As soon as they soften, add the thyme, black pepper, parsley and corn. Cook for two minutes and reduce the heat.
Crack the eggs into a bowl, beat and add the salt. Turn on the oven to heat up to 390°F (200°C) only on top.
Pour the egg mixture along with the mozzarella and parmesan over the remaining ingredients for the vegetable frittata.
Once it has browned on one side, add the capers and place the baking pan in the oven to brown.
Serve the delicious frittata warm and enjoy.
Enjoy my cheese and vegetable frittata!
