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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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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1103 Calories from Fat 272

% Daily Value*

Total Fat 30 g46.1%

Saturated Fat 11.5 g57.4%

Trans Fat 0 g

Cholesterol 666.2 mg222.1%

Sodium 1856 mg77.3%

Total Carbohydrates 135 g45%

Dietary Fiber 30.3 g121.3%

Sugars 53.2 g

Protein 68 g135.3%

Vitamin A 118.7% Vitamin C 67.6%

Calcium 64.9% Iron 25%

*Based on a 2000 Calorie diet

Vegetable And Cheddar Frittata Recipe