Corn Frittata With Cheese Recipe #118256
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.
by PaulaG
25 min | 10 min prep
SERVES 4
- 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
- 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.
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5 stars