| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
6 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Fresh corn kernels; (3 to 4 ears) |
| 4 |
|
Green onions; chopped |
| 4 |
lg |
Eggs |
| 1/3 |
c |
Milk |
| 1/2 |
ts |
Fresh basil; finely chopped |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
sm |
Tomatoes; cut into 12 wedges |
| 1 |
c |
Cheddar cheese; shredded |
|
|
Garnish: fresh basil sprig |
INSTRUCTIONS
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@aol.com> on Jan
27, 1998
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