Autumn Omelet Recipe
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Zucchini and corn are in season so use them in this fall favorite.
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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
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.
Oven Roasted Autumn Vegetables
Autumn Apple Brew
McCormick® Cinnamon Extract
(64 ounces) apple juice
finely chopped leftover Cook's® Bone
Freshly ground black pepper
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