Corn & Green Bean Frittata

1 - 4
PersonalPoints™ per serving
Total Time
45 min
15 min
30 min



4 large egg(s)

Egg white(s)

4 large

Fat free skim milk

2 Tbsp

Table salt

¾ tsp

Black pepper

¼ tsp

Olive oil

2 tsp

Uncooked red onion(s)

½ small, finely chopped

Garlic clove(s)

1 medium clove(s), minced

Sweet red pepper(s)

1 medium, red variety, diced

Uncooked string beans

¼ pound(s), trimmed and cut into 1/4-inch pieces

Fresh tomato(es)

1 small, chopped

Frozen corn kernels

½ cup(s), or fresh corn kernels (from 1 e ar)


1 Tbsp, chopped fresh


  1. Preheat oven to 375°F.
  2. Whisk together eggs, egg whites, milk, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in medium bowl.
  3. Heat oil in 10-inch ovenproof nonstick skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until onion begins to soften, about 3 minutes.
  4. Add bell pepper and green beans and cook, stirring occasionally, until softened, about 3 minutes. Add tomato, corn, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon black pepper and cook, stirring occasionally, about 2 minutes. Spread vegetables evenly in skillet.
  5. Pour egg mixture into skillet and spread evenly over vegetables. Reduce heat to medium-low and cook until edges set, about 4 minutes. Transfer skillet to oven and bake just until set in center, about 15 minutes.
  6. Sprinkle frittata with basil. Cut into 4 wedges.
  7. Per serving (1 wedge)


If you’d like, sprinkle the frittata with 1/4 cup crumbled fat-free feta cheese during the last 5 minutes of baking time.