Corn Frittata With Cheese

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 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

Recipe

• 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.