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Vegetable And Cheddar Frittata

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  Chopped fresh cilantro/Chopped fresh parsley 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Egg whites 4 Large
  Eggs 3 Large
  Cooking spray 1
  Frozen whole-kernel corn 1 Cup (16 tbs), thawed
  Thinly sliced green onions 1⁄2 Cup (8 tbs)
  Grape tomatoes/Cherry tomatoes 16 , halved
  Shredded reduced fat sharp cheddar cheese 2 Ounce, divided (1/2 Cup)

1. Preheat broiler.
2. Combine cilantro, 1/4, teaspoon salt, and next 3 ingredients in a bowl, stir well with a whisk.
3. Coat a medium nonstick skillet with cooking spray, place over medium heat until hot. Add corn, and saute 1 minute. Add green onions and tomato halves, saute 1 minute. Sprinkle with 3/4 teaspoon salt and 6 tablespoons cheese. Pour egg mixture over tomato mixture, cook 3 minutes or until egg mixture is almost set. Tilt pan and carefully loosen edges of frittata with a spatula, allow uncooked portion to flow underneath cooked portion. Wrap handle of pan with foil, broil 2 minutes or until egg mixture is set. Sprinkle with remaining 2 tablespoons cheese. Cut into 4 wedges, garnish with cilantro sprigs.

Recipe Summary

Cook Time: 
3 Minutes

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Vegetable And Cheddar Frittata Recipe