Corn Frittata With Cheese
This recipe comes from the better homes and gardens test kitchen. it was printed on an advertisement. since dh is diabetic, i am always looking for ways to add veggies to his diet. having them in a frittata in the morning works well. we enjoyed this hope you do too.
Steps
In a medium bowl , combine the eggs and basil.
Set aside.
Heat the oil in a large oven proof skillet.
Add the corn , zucchini , and green onions.
Cook and stir for 3 minutes.
Add tomatoes and cook uncovered over medium heat about 5 additional minutes or until the vegetables are crisp-tender.
Pour the egg mixture over vegetables in skillet and cook over medium heat.
As the mixture sets , run a spatula around edge of skillet , lifting egg mixture so uncooked portion runs underneath.
Continue cooking and lifting edges until egg mixture is almost set , the surface of the frittata will be moist.
Sprinkle with cheese and place the skillet under broiler 4 to 5 inches from heat.
Broil 1 to 2 minutes or until the top is set and cheese is melted.
Ingredients
eggs, fresh basil, olive oil, frozen whole kernel corn, zucchini, green onions, roma tomato, cheddar cheese