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.
Ingredients
| 8 | large |
eggs
slightly beaten |
|
| 1 | tablespoon |
basil
snipped fresh, teaspoon dried basil, crushed |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | cup |
whole kernel corn, frozen
or cut fresh corn |
* |
| ½ | cup |
zucchini
chopped |
|
| ⅓ | cup |
scallions, spring or green onions
thinly sliced |
|
| ¾ | cup |
italian plum (roma) tomatoes
chopped |
|
| 1 | x |
salt and black pepper
to taste |
* |
| ½ | cup |
cheddar cheese, reduced-fat
shredded, 2 ounces |
* |
Directions
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.
Nutrition Facts
Serving Size 165g (5.8 oz)
