Skillet Corn Frittata

Lynnda Cloutier


Eggs, cheese, corn, cream, green onions. Yum!

pinch tips: How to Measure Ingredients




6 tbsp. butter or margarine
16 oz. pkg. frozen corn, 3 cups
1/4 cup sliced green onions
1/4 cup sliced green onins
10 eggs, well beaten
1/2 cup whipping cream
1 tsp. basil leaves
1/2 tsp. salt
1/8 tsp. pepper
2 tomatoes, peeled, sliced
1 green pepper, cut into rings
4 oz. shredded swiss cheese

Directions Step-By-Step

In 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.
As 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