Sunday, September 14, 2014

Corn Frittata with Cheese

8 slightly beaten eggs
1 Tbsp snipped fresh basil or 1 tsp dried basil, crushed
2 Tbsp olive oil
1 cup frozen whole kernel corn or cut fresh corn
1/2 cup chopped zucchini
1/3 cup thinly sliced green onions (3)
3/4 cup chopped plum tomatoes (2)
1/2 cup shredded cheddar cheese (2 oz)

  1. In a medium bowl combine eggs and basil; set aside. Heat oil in a large broilerproof skillet; add corn, zucchini, and green onions. Cook and stir for 3 minutes; add tomatoes. Cook, uncovered, over medium heat about 5 minutes or until vegetables are crisp-tender, stirring occasionally.
  2. Pour egg mixture over vegetables in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist). Sprinkle with cheese.
  3. Place the skillet under broiler 4 to 5 inches from heat. Broil for 1 to 2 minutes or until the top is just set and cheese is melted.
Notes: We made this recipe over 2 years ago, before we upgraded the camera, so I'm not very fond of the photo. I think I would enjoy this recipe, but it has been long enough I don't remember what I thought about it when we had it. We need to try it again.

Source: Better Homes and Gardens New Cook Book 12th Edition

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