Corn Frittata With Cheese |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. Ingredients:
8 eggs, lightly beaten |
1 tablespoon fresh basil or 1 teaspoon dried basil, crushed |
1 tablespoon olive oil |
1 cup frozen whole kernel corn |
1/2 cup thinly sliced zucchini |
3 -4 green onions, thinly sliced |
3/4 cup chopped roma tomato |
1/2 cup shredded cheddar cheese |
Directions:
1. In a medium bowl, combine the eggs and basil; set aside.
2. Heat the oil in a large oven proof skillet.
3. Add the corn, zucchini, and green onions.
4. 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.
5. Pour the egg mixture over vegetables in skillet and cook over medium heat.
6. As the mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion runs underneath.
7. Continue cooking and lifting edges until egg mixture is almost set, the surface of the frittata will be moist.
8. Sprinkle with cheese and place the skillet under broiler 4 to 5 inches from heat.
9. Broil 1 to 2 minutes or until the top is set and cheese is melted.
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