skillet corn frittata

Name: Skillet Corn Frittata
Cuisine: Italian
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

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Lynnda Cloutier

Mission Viejo, CA

Updated on Jul 1, 2013

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

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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

How To Make skillet corn frittata

Step 1

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.

Step 2

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
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