Corn and Green Chile Frittata

Updated 5 years ago

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.


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