Vegetable And Cheddar Frittata
|Chopped fresh cilantro/Chopped fresh parsley||2 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Egg whites||4 Large|
|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.