Rainbow frittata

Courtesy of the QCWA Country Kitchens team

6 eggs
½ cup milk, reduced fat
160g feta or parmesan cheese, crumbled
1 tablespoon flat leaf parsley, chopped
Cracked black pepper
1 tablespoon extra virgin olive oil
½ medium onion, diced
½ red capsicum, diced
½ medium carrot, grated
½ medium zucchini, grated
½ cup canned sweet corn, drained
6 cherry tomatoes, sliced in half

Whisk the eggs and milk together in a bowl. Add the cheese, parsley and pepper and stir to combine.
Heat oil in a frypan over medium heat. Lightly sauté onion and capsicum for 1-2 minutes, then add carrot, zucchini and corn and cook for 1 minute.
Remove vegetables from pan and add to egg mixture. Stir until combined, then return to pan.
Decorate with cherry tomatoes and cook until set.