- 8 slightly beaten eggs
- 1 tablespoon snipped fresh basil or tsp. dried basil, crushed
- 2 tablespoons olive oil
- 1 cup frozen whole kernel corn or cut fresh corn
- ½ cup zucchini, chopped
- 1/3 cup green onions (3), thinly sliced
- ¾ cup plum tomatoes (2), chopped
- ½ cup cheddar cheese (2 oz.), shredded
- In a medium bowl combine eggs and basil; set aside. Heat oil in a large broiler-proof skillet; add corn, zucchini, and green onions. Cook and stir for 3 minutes; add tomatoes. Cook, uncovered, over medium heat about 5 minutes or until vegetables are crisp-tender, stirring occasionally.
- Pour egg mixture over vegetables in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting the egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist). Sprinkle with cheese.
- Place the skillet under broiler 4-5 inches from heat. Broil for 1-2 minutes or until the top is just set and cheese is melted.
Background: A tasty meatless dish for dinner or brunch. Our family eats this at least once a week and we add any ingredients we happen to have on hand. Also a great place to hide veggies from my little guy.
