County Corn Frittata (6 servings) 3 cups whole kernel corn - thawed if frozen 8 large eggs - beaten 3/4 cup shredded Monterey Jack cheese 1/4 cup chopped green onions 1/3 cup milk 1/8 teaspoon salt 1/8 teaspoon oregano 1/8 teaspoon pepper cooking spray or olive oil for frying In a food processor or blender, blend the milk and half of the corn until smooth. Add beaten eggs and all spices and pulse until well combined. Coat a large nonstick skillet with cooking spray or olive oil and heat to medium-high heat. Add remaining corn and onions and saute vegetables until tender (3 or 4 minutes). Pour egg mixture into skillet over the vegetables. Cover and cook over medium-low heat for 15 minutes or until set. Remove skillet from heat and sprinkle cheese evenly over the top. Cover and allow cheese to melt (about 2 minutes). Visit the Mr Breakfast glossary for more about frittatas. Mr Breakfast would like to thank MrSpinach for this recipe. Recipe number 1525. Submitted 8/25/2005.