Garden Cheddar Brunch Frittata

Preheat oven to 375F/190C.
Wash and clean the bell peppers and slice them into quarters. Place them in the eco-chop, and give it a few pulls so they are chopped as desired. Set aside.
Do the same with the onion and Cherry Tomatoes.
Heat a frying pan on medium, and once hot, place all your ingredients in it (Chopped Sweet Peppers, Onion, Cherry Tomatoes, Corn, Broccoli, Spinach and sweet basil oil). Cook for about 10 minutes, until golden on edges.
In a mixing bowl, whisk together the eggs, milk, Herbs de Provence Mustard, and Madagascar Pepper (Season to Taste).
Add the shredded Cheddar Cheese.
Place your Oval Savarin Flexipan® on the top of your Medium Perforated Baking Sheet.
Pour your Frittata preparation into the Flexipan® using the mini ladle.
Then add the cooked vegetables. Cover with your bonMAT™. This will allow for the eggs to not overcook and dry your preparation.
Bake for 20 minutes at 375F/190C. Keep the bonMAT™ on for the first 15min and remove it carefully with your oven cloth. (Every oven heats differently, monitor your Frittata from 18min).
Once your Garden Cheddar Brunch Frittata is out of the oven, let it cool down for about 5min. Then, Unmold and Enjoy with a salad and extra Provence Herb Mustard on the side. Bon Appétit!