Recipes Vegetable Fritatta with Cheese (Breakfast, Vegetarian)

Number of Servings
    • 8 slightly beaten eggs
    • 1 cup frozen whole kernel corn
    • 1 tbsp. snipped fresh basil or 1 tsp. dried basil, crushed
    • 1/3 cup thinly sliced green onions
    • 2 tbsp. olive oil
    • 3/4 cup chopped plum tomatoes
    • 1/2 cup chopped zucchini
    • 1/2 cup shredded cheddar cheese

Combine eggs and basil in a medium bowl and set aside. Heat oil in a large
skillet; add corn, zucchini and green onions. Cook and stir for 3 minutes,
and then add tomatoes. Cook uncovered over medium heat for about 5
minutes or until vegetables are crisp-tender, stirring occasionally. Pour egg
mixture over the vegetables in the skillet. Cook over medium heat. As the
mixture sets, run a spatula around edge of skillet, lifting egg mixture so
that the uncooked portion flows underneath. Continue cooking and lifting
edges until this egg mixture is almost set (the surface will be moist).
Sprinkle with cheese. Place the skillet under a broiler 4 to 5 inches from
heat. Broil 1 to 2 minutes or until the top is just set and the cheese is

Nutrition Information

313 Calories; 22g Fat (62.0% calories from fat); 18g Protein; 12g Carbohydrate; 2g Dietary Fiber; 439mg Cholesterol; 234mg Sodium.