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.

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  • 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

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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.