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    You are in: Home / Recipes / Corn Frittata With Cheese Recipe
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    Corn Frittata With Cheese

    Corn Frittata With Cheese. Photo by Huskergirl

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    PaulaG's Note:

    This recipe comes from the Better Homes and Gardens test kitchen. It was printed on an advertisement. Since DH is diabetic, I am always looking for ways to add veggies to his diet. Having them in a frittata in the morning works well. We enjoyed this hope you do too.

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    Units: US | Metric


    1. 1
      In a medium bowl, combine the eggs and basil; set aside.
    2. 2
      Heat the oil in a large oven proof skillet.
    3. 3
      Add the corn, zucchini, and green onions.
    4. 4
      Cook and stir for 3 minutes; add tomatoes and cook uncovered over medium heat about 5 additional minutes or until the vegetables are crisp-tender.
    5. 5
      Pour the egg mixture over vegetables in skillet and cook over medium heat.
    6. 6
      As the mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion runs underneath.
    7. 7
      Continue cooking and lifting edges until egg mixture is almost set, the surface of the frittata will be moist.
    8. 8
      Sprinkle with cheese and place the skillet under broiler 4 to 5 inches from heat.
    9. 9
      Broil 1 to 2 minutes or until the top is set and cheese is melted.

    Ratings & Reviews:

    • on June 07, 2008


      I made this for the frittata challenge for ZWT4. I did have to subsitute some of the veggies. My DH had already used my zucchini and I am not big on tomatoes with my eggs. I added green peppers, onion, mushrooms, & corn. I had a family brunch and this went over great. As Nebraska corn farmers my father & brother really like the corn in it. Made for team CHIC CHEFS

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    • on June 06, 2008


      We really enjoyed this frittata. I loved the addition of corn and zucchini in this. It makes a very colorful and flavorful dish! Made for Zaar World Tour 4 for the Italy Forum Frittata Challenge for the Tastebud Tickling Travellers.

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    • on June 05, 2008

      I overcooked the eggs on the stovetop, so my frittata came out a little rubbery, but that was more my fault than the recipes. I used fresh corn, which went well with the vegetables and added some nice nutrition. Overall, the flavor was a little bland for my taste. An easy fix for that would be to add a little pepper. There's probably a better, more subtle, approach of adding another herb to bring out the corn like the basil does the tomato.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Corn Frittata With Cheese

    Serving Size: 1 (261 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 282.1
    Calories from Fat 165
    Total Fat 18.4 g
    Saturated Fat 6.6 g
    Cholesterol 437.8 mg
    Sodium 234.0 mg
    Total Carbohydrate 12.1 g
    Dietary Fiber 1.8 g
    Sugars 2.2 g
    Protein 18.0 g

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