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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