skillet corn frittata
(1 rating)
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Eggs, cheese, corn, cream, green onions. Yum!
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(1 rating)
Ingredients For skillet corn frittata
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6 tbsp. butter or margarine
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16 oz. pkg. frozen corn, 3 cups
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1/4 cup sliced green onions
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1/4 cup sliced green onins
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10 eggs, well beaten
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1/2 cup whipping cream
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1 tsp. basil leaves
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1/2 tsp. salt
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1/8 tsp. pepper
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2 tomatoes, peeled, sliced
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1 green pepper, cut into rings
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4 oz. shredded swiss cheese
How To Make skillet corn frittata
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1In large skillet over medium heat, melt margarine; saute corn and onions til tender, about 5 minutes. Remove form heat. in large bowl, mix eggs, cream, basil, salt and pepper; mix well. Pour over vegetables. Cook over low heat 6 minutes.
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2As edges set, run spatula around edge of skillet and lift vegetable mixture to allow uncooked egg to flow to bottom of skillet; cover; cook another 6 minutes or til top is almost set. Top will be moist. Arrange tomato slices and green pepper rings around outer edge of skillet; sprinkle with cheese. Cover; cook another 5 minutes or til cheese is melted. Remove form heat; let stand 5 minutes. Cut into wedges. Serves 8
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