Vegetable and Cheese Frittata

This is a perfect breakfast or fast weeknight dinner. Usually when a recipe says it take 25 minutes to cook...it takes me longer. But this was so easy I actually had it done on time. This is also very versatile. I changed to original recipe to accommodate what I had on hand. I can't wait to try it again and throw some new ingredients into the mix....ham, chicken sausage, black beans...the possibilities are endless!

Adapted from Better Homes and Gardens New Cookbook

INGREDIENTS

8 eggs, slightly beaten
1 teaspoon dried basil, crushed

pinch of cayenne pepper

1/4 teaspoon garlic powder
2 tablespoons olive oil
1/2 cup whole kernel corn
1 cup chopped fresh spinach
1 can diced tomatoes, drained
1/3 cup shredded cheddar cheese

1/4 cup feta cheese, crumbled

kosher salt

freshly cracked black pepper

DIRECTIONS

In a medium bowl combine eggs, feta cheese, basil, salt and pepper; set aside.

Heat oil in a large broiler-proof skillet; add corn, spinach, tomatoes, cayenne, garlic powder, salt and pepper. Cook, uncovered, over medium heat about 5 minutes or until vegetables are tender, stirring 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 flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist).

Sprinkle with cheddar cheese. Place the skillet under broiler 4 to 5 inches from heat. Broil for 1 to 2 minutes or until the top is just set and cheese is melted.