Sweet corn, geera and onion frittata

I don’t know whether you have the kind of non-stick pan with handles that won’t melt away when you stick the pan under the grill to finish cooking the frittata? Or if you’ve tried putting a plate over a non-stick pan, turning the whole thing over so that the frittata is now upside down on the plate, sliding the frittata back in the pan to finish browning the top?

My non-stick pan was too expensive to risk ruining it by putting it under the grill. When I tried putting a plate over it, the handle got in the way so I could only flip the frittata on to the extreme edge of the plate . . .

Or maybe I’m tackling it the wrong way. You can see the less-than-lovely results of my efforts . . .

And there’s another thing. The Internet recipe had lovely coloured photographs of the finished dish with flecks of green — but nowhere in that recipe could I find what that green stuff might be. I guessed sive (aka escallion) and added three or four blades of that. Having given up on flipping the frittata I slid it on to a plate and gave it a very rough garnish with cos (romaine) lettuce.

I didn’t photograph the first, being sure it would be better next time around. Here is the second version. It looks unappetising, unhappy and rather ashamed of itself, but, apart from the fact I rather overdid the corn, in this, my second attempt, and despite appearances, it was very tasty.

If you’re a dab hand at frittata, maybe you’d like to try your hand at this recipe — just as it appeared on the Net, but remember to add some chopped sive to give it a bit of colour. Remember, this recipe serves two.