Fresh Corn Frittata With Smoked Mozzarella Recipes

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CORN FRITTATA WITH CHEESE



Corn Frittata With Cheese image

This recipe comes from the Better Homes and Gardens test kitchen. It was printed on an advertisement. Since DH is diabetic, I am always looking for ways to add veggies to his diet. Having them in a frittata in the morning works well. We enjoyed this hope you do too.

Provided by PaulaG

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

  • In a medium bowl, combine the eggs and basil; set aside.
  • Heat the oil in a large oven proof skillet.
  • Add the corn, zucchini, and green onions.
  • 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.
  • Pour the egg mixture over vegetables in skillet and cook over medium heat.
  • As the mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion runs underneath.
  • Continue cooking and lifting edges until egg mixture is almost set, the surface of the frittata will be moist.
  • Sprinkle with cheese and place the skillet under broiler 4 to 5 inches from heat.
  • Broil 1 to 2 minutes or until the top is set and cheese is melted.

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