Six in Seoul

The original recipe is here.  This was good, but next time I will do it a little differently.  First off I would add ham, maybe a little mushroom, chop the zucchini more or maybe even puree it, (for the kids) and add a little salt and pepper.  I know it wouldn't be a "vegetable" frittata anymore, but it would be good! 

Recipe:

8 slightly beaten eggs
1 TBL fresh basil or 1 tsp dried
2 TBL olive oil
1 cup frozen whole kernel corn
½ cup chopped zucchini
¾ cup chopped cherry tomatoes
½ cup shredded cheddar cheese

Directions:

In a medium bowl combine eggs and basil; set aside.  Heat oil in a large broiler proof skillet; add corn, and zucchini.  Cook and stir for 3 minutes; add tomatoes.  Cook uncovered over medium heat about 5 minutes or until vegetables are crisp-tender, stir occasionally. 

Pour egg mixture over vegetables in skillet.  Cook over medium heat.  As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion follows underneath. Continue cooking and lifting edges until egg mixture is almost set, surface will be moist, sprinkle with cheese. 

Place under broiler 4-5 inches from heat.  Broil 1-2 minutes or until top is just set and cheese is melted.

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