Corn and Green Chile Frittata

2 - 5
PersonalPoints™ per serving
Total Time
20 min
5 min
15 min
The green chiles you’ll find in squat little cans in the Mexican aisle of your supermarket are extremely mild, as they are usually seedless Anaheim peppers.



6 large egg(s)

Cooked frozen corn kernels

1 cup(s), thawed

Canned green chile peppers

4½ oz, chopped and 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 pepper sauce

tsp, 3 dashes

Fresh cherry tomato(es)

12 medium, halved


  1. Whisk together the eggs, corn, chiles, milk, thyme, salt, black pepper, and pepper sauce in a large bowl.
  2. Spray a medium nonstick skillet with nonstick 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. Yields 1 wedge per serving.


If you prefer a little more spice with your eggs, substitute a jalapeño or two — fresh or canned — for the green chiles.