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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Servings 8

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ingredients 11
Prep Time 40 min
Total Time 40 min

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

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Directions

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.