In a large non-stick frying pan, heat the olive oil over medium heat.
Add the carrot and pepper and sauté for 3-4 minutes until slightly softened.
Then add the corn and olives, mix well and remove from heat.
In a bowl, beat the eggs with salt, pepper and 2/3 of the Classic DOIRANI.
Add the vegetable mixture and mix.
Pour the entire mixture back into the pan and cook over low heat, covered, for 10 minutes until the frittata is set.
Sprinkle with the remaining Classic DOIRANI, cover again and leave for 2-3 minutes to melt.
Alternatively, we can finish cooking in the oven, on a preheated grill for a few minutes.
Serve the frittata hot, sprinkled with fresh herbs.
It goes wonderfully with a fresh salad.
Enjoy!