We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Skillet Corn Frittata

Eggs can be the solution for many a supper "emergency" when the refrigerator is bare. Here, a cheesy-egg mixture encases a blend of herbed corn, tomatoes and bell pepper. If you wish, garnish each serving with a sprig of fresh parsley or a spoonful of purchased salsa.

(0)
(0)
Save and Share
  • prep time 40 min
  • total time 40 min
  • ingredients 11
  • servings 8
 

Ingredients

3
tablespoons margarine or butter
1
(1-lb.) pkg. frozen whole kernel corn
1/4
cup sliced green onions
10
eggs
1/2
cup half-and-half
1
teaspoon dried basil leaves
1/2
teaspoon salt
1/8
teaspoon pepper
2
tomatoes, peeled, sliced
1
green bell pepper, cut into rings
4
oz. (1 cup) shredded Swiss cheese

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Melt margarine in large skillet over medium heat. Add frozen corn andonions; cook and stir 5 minutes or until vegetables are crisp-tender. Reduce heat to low.
  • 2 In large bowl, beat eggs well. Add half-and-half, basil, salt and pepper; blend well. Pour over vegetables. Cook over low heat 6 minutes.
  • 3 As edges set, run spatula around edge of skillet, gently lifting vegetable mixture to allow uncooked egg to flow to bottom of skillet. Cover; cook an additional 6 minutes or until top is almost set. (Top will be moist.)
  • 4 Arrange tomato slices and bell pepper rings around outer edge of skillet; sprinkle with cheese. Cover; cook an additional 5 minutes or until cheese is melted. Remove from heat; let stand 5 minutes. Cut into wedges to serve.
  • 1 Melt margarine in large skillet over medium heat. Add frozen corn andonions; cook and stir 5 minutes or until vegetables are crisp-tender. Reduce heat to low.
  • 2 In large bowl, beat eggs well. Add half-and-half, basil, salt and pepper; blend well. Pour over vegetables. Cook over low heat 6 minutes.
  • 3 As edges set, run spatula around edge of skillet, gently lifting vegetable mixture to allow uncooked egg to flow to bottom of skillet. Cover; cook an additional 6 minutes or until top is almost set. (Top will be moist.)
  • 4 Arrange tomato slices and bell pepper rings around outer edge of skillet; sprinkle with cheese. Cover; cook an additional 5 minutes or until cheese is melted. Remove from heat; let stand 5 minutes. Cut into wedges to serve.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
270
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
6g,
6%
),
Cholesterol
285mg
285%;
Sodium
340mg
340%;
Total Carbohydrate
14g
14%
(Dietary Fiber
2g
2%
  Sugars
4g
4%
),
Protein
14g
14%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
20%;
Calcium
20%;
Iron
8%;
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.