Instructions: Saute corn and green onions in a lightly greased 9-inch nonstick skillet 5 minutes or until tender.

Whisk together eggs and next 4 ingredients; pour over vegetables in skillet. Cover and cook, without stirring, over medium-low heat 10 to 15 minutes or until almost set. Top with tomato wedges and cheese.

Cover and cook 5 more minutes or until cheese melts. Garnish, if desired.

Makes 6 servings.

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