Serves: 8
Total Calories: 199

3 tablespoons margarine or butter
1 (1-pound) package frozen whole kernel corn
1/4 cup , sliced green onion
10 eggs
1/2 cup half and half
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/8 teaspoon pepper
2 tomatoes, peeled, sliced
1 green bell pepper, , cut into rings
4 ounces (1 cup) shredded Swiss cheese

1. Melt margarine in large skillet over medium heat. Add frozen corn and onions cook and stir about 5 minutes or until vegetables are crisp-tender. Reduce heat to low.

2. In large bowl, beat eggs well. Add half-and-half, basil, salt and pepper blend well. Pour over vegetables. Cook over low heat 6 minutes.

3. As edges set, run spatula around edge of skillet, gently lifting vegetable mixture to allow uncooked egg to flow to bottom of skillet. Cover cook an additional 6 minutes or until top is almost set. (Top will be moist.)

4. Arrange tomato slices and bell pepper rings around outer edge of frittata sprinkle with cheese. Cover cook an additional 5 minutes or until cheese is melted. Remove from heat let stand 5 minutes. Cut into wedges to serve.

Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 270 * Calories from Fat: 150 * % Daily Value: Total Fat: 17 g 26% * Saturated Fat: 6 g 30% * Cholesterol: 285 mg 95% * Sodium: 340 mg 14% * Total Carbohydrate: 14 g 5% * Dietary Fiber: 2 g 8% * Sugars: 4 g * Protein: 14 g * Vitamin A: 20% * Vitamin C: 20% * Calcium: 20% * Iron: 8% * Dietary Exchanges: 1 Starch, 1 1/2 Medium-Fat Meat, 1 1/2 Fat or 1 Carbohydrate, 1 1/2 Medium-Fat Meat, 1 1/2 Fat

Nutritional Facts:

Serves: 8
Total Calories: 199
Calories from Fat: 129

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