6 eggs (or egg substitute)
1 cup frozen extra-sweet sweet corn
1 cup sliced pepper strips
1 cup grape tomatoes, cut in half
1/4 cup sliced onion
2 tablespoons canola oil
1 teaspoon dry basil (or 1 tablespoon diced fresh basil)
4 ounces shredded colby/Jack cheese or other cheese blend
1. Lightly stir eggs, add basil. Pour canola oil into in non-stick frying pan with metal handle, over medium heat. When oil is hot, add pepper strips, onion, and frozen sweet corn. (You can substiute a frozen mixture of pepper strips and onions, if desired).
2. Sauté for 3 minutes, stirring and turning over. Then add tomatoes, and continue to stir and turn over. Cook an additional 5 minutes, or until onions are translucent. Pour egg-basil mixture over the vegetables. Use spatula to lift edges or separate slightly in the interior, and allow eggs to fall to bottom of mixture as the frittata cooks.
3. When egg mixture is thickened all the way through, top with cheese. Then brown under broiler for 2-3 minutes. Makes 6 servings. Tip: be sure to use a pan with a metal handle; plastic will melt under the broiler.