Autumn frittata

From staff and wire reports

October 21, 2010 at 4:02 pm  | Mobile Reader | Print 

Courtesy of Family Features

Ingredients:
1 1/2 cups zucchini, thinly sliced
1 cup fresh corn kernels (or one 8-ounce 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 eggs
1/4 cup non-fat milk
1/4 cup (1 ounce) low-fat shredded cheddar cheese

Directions:
In a 10-inch nonstick skillet, combine vegetables, Italian seasoning, crushed red 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.

(Note: Can be prepared as a frittata or as an omelet, with a flatter fold-over shape. )
 
Yield: 4 servings

Have a great recipe?  Email michelles@heraldguide.com.

Here are a few tips that make it easy for women to take care of their bodies and that may reduce the risk of breast cancer:
1. Don't be shy about breast health. Talk to a doctor and don't be afraid to ask questions.
2. Exercise regularly for at least 30 minutes daily to help maintain a healthy body weight.
3. Make sure to perform regular self breast examinations at home, as well as getting yearly mammograms if you are over the age of 40.
4. Maintain a healthy diet, with food like this recipe, by incorporating the right foods into your daily routine.
Courtesy of Family Features