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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (219g) Recipe makes 4 servings |
||
| Calories 282 | ||
| Calories from Fat 165 | (58%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.4g | 28% | |
| Saturated Fat 6.6g | 33% | |
| Monounsaturated Fat 7.7g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 437mg | 145% | |
| Sodium 234mg | 9% | |
| Potassium 388mg | 11% | |
| Total Carbohydrate 12.2g | 4% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 2.3g | ||
| Protein 18.0g | 36% | |
Corn Frittata With Cheese
By: PaulaG
Apr 20, 2005
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.
SERVES 4
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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- Course > Breakfast > Omelets & Frittatas
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment
- Occasion > Brunch
- Dietary > Diabetic
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Lainey6605
On Jun 6, 2008
We really enjoyed this frittata. I loved the addition of corn and zucchini in this. It makes a very colorful and flavorful dish! Made for Zaar World Tour 4 for the Italy Forum Frittata Challenge for the Tastebud Tickling Travellers.
From: realbirdlady
On Jun 5, 2008
I overcooked the eggs on the stovetop, so my frittata came out a little rubbery, but that was more my fault than the recipes. I used fresh corn, which went well with the vegetables and added some nice nutrition. Overall, the flavor was a little bland for my taste. An easy fix for that would be to add a little pepper. There's probably a better, more subtle, approach of adding another herb to bring out the corn like the basil does the tomato.
From: MomLuvs6
On Jun 2, 2008
Wasn't sure about the corn in this recipe, but the corn worked perfectly with the other ingredients. The flavor of the frittata was really good. Thank you. Made for ZWT4, Italy, Frittata Challenge. The Mamma Mias
From: Huskergirl
On Jun 7, 2008
I made this for the frittata challenge for ZWT4. I did have to subsitute some of the veggies. My DH had already used my zucchini and I am not big on tomatoes with my eggs. I added green peppers, onion, mushrooms, & corn. I had a family brunch and this went over great. As Nebraska corn farmers my father & brother really like the corn in it. Made for team CHIC CHEFS
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