Breakfast Cornucopia

Frittata di Mais, Pomodorini e Olive
Tomato, Sweet Corn and Olive Omelette

I hear the cries of shock and dismay- "he has made a savory breakfast!" No mashed-up bananas in this dish! ;-) But I did use something else that is sweet and delicious- beautiful, juicy and succulent sweet corn! And it does look pretty good now, doesn't it?

Breakfasts should be quick and easy to make- you don't want to start your day reading from a recipe book or getting worked up because some obscure and unusual ingredient or other is missing- you just want to get on with it and eat! At least I do!

Ok, pay attention here, because this is going to be quick! Turn on your broiler so that it will be ready in 5-6 minutes to finish this off- that's right! That's about all the time you will need!

Crack 3 eggs into a bowl, add a splash of milk, a little finely chopped parsley and season with salt, pepper and a little freshly grated nutmeg. So. The eggs are ready... Next, cut the sweet corn into 3 pieces and then slice the kernels off of the cob. I thought they would look nice if I kept them intact and didn't crumble them up- but that is purely up to you. Cut the cherry tomatoes in half, slice a couple of black olives up, chop a half of a Spring onion into slices and get your frying pan on the stove! Didn't I just say it only took me 5-6 minutes? ;-) Exactly!

Pour the egg mixture into your frying pan and as soon as you see the bottom begin to set , begin to arrange the ingredients decoratively on top. Move quickly now before the rest of it sets- don't be too fussy, just make sure everything lies in the egg so that it will be nice and firm later. As soon as everything is on top, pop your frying pan under the broiler for 2-3 minutes , in which time it will puff up nicely and become a wonderful golden brown. Sprinkle with some coarsely ground black pepper and fresh chives. And get your day off to a cracking good start!