This recipe came from the Better Homes & Garden new cookbook
Servings: 4 servingsPrep Time: start to finsh---25 minutes
8 eggs slightly beaten
1 tablespoon snipped fresh basil,or
1 teaspoon dried basil, crushed
1 cup frozen whole kernal corn or
cut fresh corn
1/2 cup chopped zucchini
1/3 cup thinly sliced green onion
2 tablesoons olive oil
3/4 cup chopped roma tomato
1/2 cup shredded cheddar cheese (2 ounces)
1. In a bowl, combine eggs and basil;set aside. In a large broilerproof skillet cook corn, zucchini and green onion in hot oil. Cook and stir for 3 minutes; add tomato. Cook, uncovered, over medium heat about 5 minutes or until the vegetables are crisp-tender, stirring occasionally.
2. Pour the egg mixture over vegetables in the skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncovered portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist). Sprinkle with cheese.
3. Broil 4-5 inches from heat about 1 minute or until cheese melts. Cut into quarters.
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