Yield: 6 Servings
Measure | Ingredient |
---|---|
1¼ cup | Fresh corn kernels; (3 to 4 ears) |
4 \N | Green onions; chopped |
4 larges | Eggs |
⅓ cup | Milk |
½ teaspoon | Fresh basil; finely chopped |
¼ teaspoon | Salt |
⅛ teaspoon | Pepper |
2 smalls | Tomatoes; cut into 12 wedges |
1 cup | Cheddar cheese; shredded |
\N \N | Garnish: fresh basil sprig |
Saut corn and green onions in a lightly greased 9-inch nonstick skillet 5 minutes or until tender.
Whisk together eggs and next 4 ingredients; pour over vegetables in skillet. Cover and cook, without stirring, over medium-low heat 10 to 15 minutes or until almost set. Top with tomato wedges and cheese.
Cover and cook 5 more minutes or until cheese melts. Garnish, if desired.
Makes 6 servings.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1047 by Suzy Wert <SuzyWert@...> on Jan 27, 1998