Corn and Vegetable Frittata

Measures	Ingredients	Weights
6 tbsp	Butter, unsalted	85 g
3 cups	Cooking onion, small dice	300 g
2 1/4 cups	Red pepper, small dice	300 g
2 cups	Cremini or button mushrooms, small dice	200 g
2 cups	Zucchini, small dice	200 g
4 tsp	Basil, dry leaf
1 1/2 tsp	Thyme, dry leaf
1 cup	Bick's® Corn Relish	250 g
15 each	Eggs, large	800 g
1 cup	Regular Carnation® Evaporated Milk
3/4 tsp	Salt
3/4 tsp	Pepper, ground black
2 1/2 cups	Cheddar, aged, shredded	200 g

Yield: 12 servings, 4 oz/125 g each

Instructions:

In large skillet sauté onion, red pepper mushrooms and zucchini, basil and thyme in butter until almost tender. Add corn relish and sauté one minute. Remove from heat and drain any excess liquid.
Meanwhile, beat eggs with evaporated milk, salt and pepper. Stir in cheddar and hot sautéed vegetables. Pour into one very well greased or sprayed steam table insert pan (1/3 pan, 9” x 12”). Bake in preheated 300°F/150°C oven until center is set, about 1 hour. Let stand 10 minutes. Cut into 12 squares.