Corn Frittata with Cheese – the you gotta try egg recipe

With our increase in egg quantity I’ve been experimenting with lots of egg recipes – this is a healthy, great tasting one.  AND its an opportunity to use garden veggies! (the 4 zucchinis sitting on my counter are saying “use me use me!!”)

From start to finish it took about 25 min.  Ed doesn’t like tomatoes so I nixed those, and as always I added a little more cheese:)

Corn Frittata with Cheese – from Better Homes and Gardens 75th Anniversary Cookbook

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

1) Combine eggs and basil; set aside.  Heat oil in broilerproof skillet; add corn, zucchini, and green onions.  Cook 3 min; add tomatoes.  Cook uncovered over medium heat about 5 minutes or until veggies are crisp-tender.

2) Pour egg mixture over veggies 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 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.

What’s one of your favorite egg recipes?  I’d love to try it out!

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