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Autumn Omelet Recipe

Zucchini and corn are in season so use them in this fall favorite.
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Servings:
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Ingredients
  • 1 1/2 cups zucchini , thinly sliced
  • 1 cup fresh Corn kernels ( or one 8 oz. can whole kernel corn, well drained)
  • 1/2 cup sweet red peppers , chopped
  • 1/4 cup onion , chopped
  • 1/4 teaspoon Italian Seasoning
  • 1/8 teaspoon Crushed Red Pepper
  • 1 tablespoon water
  • 4 Large Eggland's Best eggs
  • 1/4 cup Non-fat Milk
  • 1/4 cup (1 oz.) Low-fat Shredded Cheddar Cheese
Directions
READY IN
30 mins
  • In a 10-inch nonstick skillet, combine vegetables, Italian seasoning, pepper, and water. Cover and cook over medium heat, stirring occasionally until crisp-tender.
  • Thoroughly blend eggs and milk. Pour over vegetables.
  • Cook over low heat until eggs are almost set.
  • Sprinkle with cheese.
  • Broil about 6 inches from heat until cheese is melted.
  • Cut into wedges and serve from pan or slide from pan onto serving platter.

Notes and Suggestions Can be prepared as a frittata (as shown) or as an omelet, with a flatter fold-over shape.
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