Ingredients for Corn Frittata With Cheese
- 6 large eggs
- Fresh Basil
- Olive Oil
- Frozen Whole Kernel Corn
- 1/2 cup chopped zucchini
- 1/4 cup chopped green onions
- Roma Tomato
- Cheddar Cheese
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How to Make Corn Frittata With Cheese
- Preheat oven to broil. Whisk together 6 large eggs and 1 tablespoon chopped fresh basil in a medium bowl. Season with salt and pepper to taste.
- Heat 1 tablespoon olive oil in a 10-inch oven-safe skillet over medium heat.
- Add 1 cup frozen corn, 1/2 cup chopped zucchini, and 1/4 cup chopped green onions to the skillet. Cook and stir for 3 minutes.
- Add 1/2 cup chopped tomatoes and cook uncovered for 5 minutes, or until vegetables are crisp-tender.
- Pour the egg mixture evenly over the vegetables in the skillet.
- Cook over medium heat, gently lifting the edges of the frittata with a spatula to allow uncooked egg to flow underneath, until the edges are set but the top is still slightly moist. This will take about 5-7 minutes.
- Sprinkle 1/2 cup shredded cheddar cheese (or your favorite cheese) over the top.
- Place the skillet under the broiler, 4-5 inches from the heat source.
- Broil for 1-2 minutes, or until the cheese is melted and bubbly and the top is lightly browned.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
9g
Fat
33g
Carbs
4g
