Skillet Corn Frittata

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  • 40 min prep time
  • 40 min total time
  • 11 ingredients
  • 8 servings

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

Directions

  1. 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. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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