Spinach & Corn Frittata

My corn & spinach frittata -- Its good for breakfast, lunch and dinner. 

 Ingredients
2 cups finely chopped spinach leaves
1 cup sweet corn
1 medium onion finely chopped
2-3 cloves of garlic finely chopped
4-5 leaves of mint
1/2 tsp chilli powder or 1 tsp chilly flakes (optional)
1/2 cup grated cheddar cheese
1 tbsp fresh cream
1/2 cup milk
5 - 6 eggs
salt & pepper powder
Olive oil/ any vegetable oil

Method
In a pan, add 2 tsp of oil, add onions & saute well. 
Once onions are translucent add garlic. Then add corn & saute well. Add chopped spinach, after it wilts sprinkle some salt.
If using chilly flakes/ chilli powder add them now & set aside.
In a mixing bowl whisk the eggs with salt, pepper powder & milk. Add the sauted corn - spinach & mix well. 
Pre-heat oven to 170 C
Now add the grated cheese to the bowl, add fresh cream & stir gently. 
Grease an oven proof pan with oil/ butter (do it generously to avoid the eggs from sticking to the pan/use non stick pan)
Now pour the mixture into the greased pan & tear the mint leaves coarsely, throw it over the egg mixture. Bake it in the oven set at 170 degrees C. Keep checking & frittata should be ready in about 15 to 20 mins with a golden brown caramel top!
Alternatively it can be made in a skillet on stove top on a slow to medium flame cooked with the lid on.
Cool it on a wire rack & cut into wedges.
Frittata ready to be devoured!

* Frittata can also be made with addition of different vegetables like bell peppers, mushroom, zucchini, asparagus, potatoes, tomatoes, meat, bacon or sausages to the eggs.