Veggie Frittata

Serves 4

1 Tbl unsalted butter
2-3 c leftover corn cut off the cob
8 large eggs
1/4 c heavy cream
1/2 c halved grape tomatoes
Fresh basil, finely chopped or torn

Heat your broiler to medium high.

Heat a 12-inch nonstick skillet over medium high heat and add 1T of olive oil. Add the corn and season with salt and pepper. Cook for about 1 minute to warm through.

While the vegetables are cooking whisk together the eggs and cream.
Season the eggs with salt and pepper.
Add the eggs to the corn and gently stir until they begin to set but are still runny.
Top with the tomatoes and place under the broiler until golden, about 1 minute.
Slide out of the pan, slice and serve with some fresh basil sprinkled over the top.