Recipes

8 eggs
1 tsp dried basil, crushed
2 tbsp olive oil
1 cup fresh whole corn kernels
½ cup zucchini, chopped
1/3 green onion, sliced thinly
¾ cup plum tomatoes, chopped
½ cup cheddar cheese, shredded
Salt and pepper, to taste

Beat eggs and basil; set aside. In a 10 inch broiler-proof skillet, heat oil. Add corn, zucchini, and onions. Cook and stir for 3 minutes. Add tomatoes. Reduce heat and simmer, uncovered for 5 minutes or until vegetables are crisp-tender, stirring frequently. Pour egg mixture into skillet over vegetables. Cook over medium heat. As mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Cook and lift edges until egg mixture is almost set (surface will be moist). Sprinkle with cheese. Place broiler-proof skillet under broiler 4 to 5 inches from heat. Broil 1 to 2 minutes, until top sets.

Makes 4 servings