1 T fresh basil, or 1 t dried basil
2 T olive oil
1 cup frozen whole kernel corn, or fresh
1/2 c chopped zucchini
1/3 c thinly sliced green onions (3)
3/4 c chopped plum tomatoes (2)
1/2 c shredded cheddar cheese
1. In a medium bowl combine eggs and basil; set aside. Heat oil in a large broiler proof skillet; add corn, zucchini, and green onions. cook and stir for 3 minutes; add tomatoes. cook, uncovered, over medium heat about 5 minutes or until veggies are crisp-tender, stirring occasionally.
2. Pour egg mixture over veggies in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. continue cooking a lifting edges until egg mixture is almost set (surface will be moist). Sprinkle with cheese.
3. Place the skillet under broiler 4 - 5 inches from heat. Broil for 1 - 2 minutes or until the top is just set and cheese is melted.
(I have substituted spinach for the zucchini and it has turned out great! I'm sure you could use any combination of veggies. Need to clean out random veggies from your produce drawer? This is your recipe. )
1 comment:
Jamie I totally did this to my kids a few weeks ago! I made a frittata and threw in all the veggies I had, summer squash, zucchini and even TOFU! Yes, tofu. They had NO CLUE what was in there. I was chuckling to myself the whole time. Good thing they love eggs!
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