Corn And Tomato Frittata
|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)|
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.