Corn Frittata With Cheese
eri
20:07
< 30 mins
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Breakfast
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Brunch
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Cheese
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Diabetic
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Egg
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Eggs/dairy
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Equipment
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European
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Italian
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Low carb
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Low in...
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Low sodium
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Omelets and frittatas
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Time to make
Edit
Corn Frittata With Cheese
Time: 25 mins
Ingredients
- 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
Directions
- 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.