Vegetable Frittata with Cheese
This is a good breakfast selection, you can also serve it as a side dish with some meat main dish, it is great too.
snipped fresh, teaspoon dried basil, crushed
whole kernel corn, frozen
or cut fresh corn
scallions, spring or green onions
italian plum (roma) tomatoes
salt and black pepper
cheddar cheese, reduced-fat
shredded, 2 ounces
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, salt and pepper to taste.
Cook, uncovered, over medium heat about 5 minutes or until vegetables are crisp-tender, stirring occasionally.
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), about 6 to 8 minutes.
Sprinkle with cheese.
Place the skillet under broiler 4 to 5 inches from heat.
Broil 1 to 2 minutes or until top is just set and cheese is melted.
Cool slightly and serve warm.