Vegetable Frittata with Cheese

• 8 large eggs slightly beaten
• 1 tablespoon basil snipped fresh, teaspoon dried basil, crushed
• 2 tablespoons olive oil
• 1 cup whole kernel corn, frozen or cut fresh corn
• 1/2 cup zucchini chopped
• 13 cup scallions, spring or green onions thinly sliced
• 3/4 cup italian plum (roma) tomatoes chopped
• 1 x salt and black pepper to taste
• 1/2 cup cheddar cheese, reduced-fat shredded, 2 ounces

1. In a medium bowl combine eggs and basil; set aside.
2. Heat oil in a large broilerproof skillet; add corn, zucchini, and green onions.
3. Cook and stir for 3 minutes; add tomatoes, salt and pepper to taste.
4. Cook, uncovered, over medium heat about 5 minutes or until vegetables are crisp-tender, stirring occasionally.
5. Pour egg mixture over vegetables in skillet.
6. Cook over medium heat.
7. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath.
8. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist), about 6 to 8 minutes.
9. Sprinkle with cheese.
10. Place the skillet under broiler 4 to 5 inches from heat.
11. Broil 1 to 2 minutes or until top is just set and cheese is melted.
12. Cool slightly and serve warm.

eggs, basil, olive oil, whole kernel corn, zucchini, scallions, italian plum, salt, cheddar cheese

Taken from recipeland.com/recipe/v/vegetable-frittata-cheese-48798 (may not work)