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Corn And Tomato Frittata

Veggie.Lover's picture
Ingredients
  Vegetable cooking spray/Null 1 (Null)
  Corn cut off the cob/Null 1 1⁄4 Cup (20 tbs) (Fresh Ones)
  Chopped green onions/Null 1⁄2 Cup (8 tbs) (Null)
  Frozen egg substitute/Null 1 1⁄2 Cup (24 tbs), thawed (Null)
  Skim milk/Null 1⁄3 Cup (5.33 tbs) (Null)
  Minced fresh basil/Null 1 1⁄2 Teaspoon (Null)
  Salt/Null 1⁄8 Teaspoon (Null)
  Pepper/Null 1⁄8 Teaspoon (Null)
  Tomatoes/Null 2 Small, cut into 12 wedges (Null)
  Shredded reduced fat cheddar cheese/Null 4 Ounce (1 Cup)
Directions

Coat a medium nonstick skillet with cooking spray; place over medium-high heat until hot.
Add corn and green onions; saute until tender.
Combine egg substitute and next 4 ingredients; stir well.
Pour egg mixture over vegetables in skillet.
Cover and cook over medium-low heat 15 minutes or until mixture is almost set.
Arrange tomato wedges near center of egg mixture, and sprinkle with Cheddar cheese.
Cover and cook an additional 5 minutes or until cheese melts.
Cut frittata into 6 wedges.
Garnish with fresh basil sprigs, if desired, and serve immediately.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Tomato
Interest: 
Healthy

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