Vegetable Frittata with Cheese
This skillet egg, cheese, and vegetable combination will fill the bill if you are looking for a meatless breakfast entree that can be prepared in less than 30 minutes.
Ingredients
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8 slightly beaten eggs
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1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
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2 tablespoons olive oil
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1 cup frozen whole kernel corn or cut fresh corn
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1/2 cup chopped zucchini
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1/3 cup thinly sliced green onions (3)
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3/4 cup chopped plum tomatoes (2)
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1/2 cup shredded cheddar cheese (2 ounces)
Directions
1.
In a medium bowl combine eggs and basil; set aside. Heat oil in a large broilerproof 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 vegetables are crisp-tender, stirring occasionally.
2.
Pour egg mixture over vegetables 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 and lifting edges until egg mixture is almost set (surface will be moist). Sprinkle with cheese.
3.
Place the skillet under broiler 4 to 5 inches from heat. Broil 1 to 2 minutes or until top is just set and cheese is melted. Makes 4 servings.
Nutrition information
Calories 313, Total Fat 22 g, Saturated Fat 7 g, Monounsaturated Fat 10 g, Polyunsaturated Fat 2 g, Cholesterol 440 mg, Sodium 220 mg, Carbohydrate 13 g, Total Sugar 4 g, Fiber 2 g, Protein 18 g. Daily Values: Vitamin A 0%, Vitamin C 19%, Calcium 16%, Iron 12%. Exchanges: Vegetable 1, Starch .5, Medium-Fat Meat 2, Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
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