Prep 10 min | Cook 15 min | Serves 4
6 large eggs
1 cup frozen corn kernels, thawed
1 (412-ounce) can chopped mild green chilies, drained
14 cup fat-free milk
2 teaspoons chopped fresh thyme or 12 teaspoon dried
12 teaspoon salt
14 teaspoon black pepper
3 dashes hot pepper sauce
12 cherry tomatoes, halved
1) Whisk together the eggs, corn, chilies, milk, thyme, salt, black pepper, and pepper sauce in a large bowl.
2) Spray a medium nonstick skillet with nonstick spray and set over medium heat. Add the egg mixture and sprinkle with the tomatoes. Cover and cook until the eggs are set, about 15 minutes. Cut the frittata into 4 wedges. Serve hot, warm, or at room temperature.
Per serving (1 wedge): 168 Cal, 8 g Fat, 3 g Sat Fat, 0 g Trans Fat, 318 mg Chol,
493 mg Sod, 12 g Carb, 2 g Fib, 12 g Prot, 74 mg Calc. POINTS value: 4.