Peasant Frittata

Heat oil in a wide coated pan, fry onion and peas, add hominy and peppers and fry briefly.

Add soup, bring to a boil, reduce temperature, simmer with lid on for about

simmer on low heat for about five minutes. Simmer the liquid completely.

Mix eggs, cream and chives well in a baking bowl, season. Mix vegetables into egg mixture, rub pan with kitchen roll.

Heat oil in the same pan, add egg-vegetable mixture. Spread cervelats evenly on top in a star shape, press in.

Half-fry at low temperature with lid closed for thirty minutes, continue to fry uncovered for ten minutes.

Turn the frittata to the other side, roast for five minutes, turn out onto a warmed plate.

Serve with: Salad

(*) Pull up leaves of corn cob, remove strings.

Hold cob vertically by leaves, place in a suitable bowl, chop kernels with a large kitchen knife.

Tip: As an alternative to fresh chives, you can also use the freeze-dried.

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