Tomato and corn frittata

Instructions

1 Spray tomatoes with oil. Heat a large (20cm) non-stick frying pan over a medium heat. Cook tomatoes, stirring, for 3 minutes. Add onion, garlic and corn. Cook, stirring, for 3 more minutes.

2 Whisk eggs and milk together. Pour over the tomato mixture in the pan, tilting pan to evenly cover vegetables. Reduce heat to low. Cook for 4 minutes. Sprinkle cheese over the top.

3 Place pan under a hot grill and cook for 3 more minutes or until cheese melts and frittata is cooked through. Set aside for 5 minutes before cutting in wedges. Serve with fresh rocket or spinach.