Yield: 6 Servings
|1¼ cup||Fresh corn kernels; (3 to 4 ears)|
|4 \N||Green onions; chopped|
|½ teaspoon||Fresh basil; finely chopped|
|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