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Breakfast & Brunch
Autumn Frittata

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Makes 4 servings

Notes, Tips & Suggestions
Notes and Suggestions: Can be prepared as a frittata or as an omelet, with a flatter fold-over shape.
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  • 1 1/2 cups zucchini, thinly sliced
  • 1 cup fresh corn kernels (or one 8-ounce can whole kernel corn, well drained)
  • 1/2 cup sweet red peppers, chopped
  • 1/4 cup onion, chopped
  • 1/4 teaspoon Italian seasoning
  • 1/8 teaspoon crushed red pepper
  • 1 tablespoon water
  • 4 large Eggland's Best eggs
  • 1/4 cup non-fat milk
  • 1/4 cup (1 ounce) low-fat shredded cheddar cheese

    1. In a 10-inch nonstick skillet, combine vegetables, Italian seasoning, crushed red pepper, and water. Cover and cook over medium heat, stirring occasionally until crisp-tender.
    2. Thoroughly blend eggs and milk. Pour over vegetables. Cook over low heat until eggs are almost set. Sprinkle with cheese. Broil about 6 inches from heat until cheese is melted.
    3. Cut into wedges and serve from pan or slide from pan onto serving platter.

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