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Skillet Corn Frittata |
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Serves: 8 Print this RecipePrep Time: 40 minutes - Yield: 8 servings 3 tablespoons margarine or butter 1 (1-pound) package frozen whole kernel corn 1/4 cup sliced green onions 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 peppers, 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 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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