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Corn & Green Chile Frittata

0
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
If you prefer a little more spice with your eggs, substitute a jalapeño or two—fresh or canned—for the green chiles.

Ingredients

Cooking spray

4 spray(s)

Egg

6 large egg(s)

Cooked frozen corn kernels

1 cup(s), thawed (or canned)

Canned diced green chiles

4½ oz, drained

Fat free skim milk

¼ cup(s)

Fresh thyme

2 tsp, chopped, or 1⁄2 teaspoon dried

Table salt

½ tsp

Black pepper

¼ tsp

Hot sauce

3 drop(s)

Cherry tomatoes

12 medium, halved

Instructions

  1. Whisk together the eggs, corn, chiles, milk, thyme, salt, black pepper, and hot sauce in a large bowl.
  2. Spray a medium nonstick skillet with cooking spray and set over medium heat. Add the egg mixture and sprinkle with the tomatoes. Cover and cook until the eggs are set, about 15 minutes. Cut the frittata into 4 wedges. Serve hot, warm, or at room temperature.
  3. Yields 1 wedge per serving.

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