Corn Frittata With Cheese

Corn Frittata With Cheese

Time: 25 mins


  • 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


  • 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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