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Vegetable and Cheddar Frittata

Yield serves 4

Ingredients

  • 2 tablespoons chopped fresh cilantro or parsley
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 4 large egg whites
  • 3 large eggs
  • 12 green onions, trimmed
  • Cooking spray
  • 1 cup frozen corn, thawed
  • 16 grape or cherry tomatoes, halved (about 3/4 cup)
  • 1/2 cup (2 ounces) shredded reduced-fat cheddar cheese, divided

Nutrition Information

  • calories 185
  • caloriesfromfat 30 %
  • fat 6.3 g
  • satfat 2.5 g
  • monofat 2.2 g
  • polyfat 0.8 g
  • protein 17.5 g
  • carbohydrate 16.1 g
  • fiber 2.6 g
  • cholesterol 165 mg
  • iron 1.7 mg
  • sodium 581 mg
  • calcium 162 mg

How to Make It

  1. Preheat broiler.

  2. Combine cilantro or parsley, 1/4 teaspoon salt, and next 3 ingredients (salt through eggs) in a bowl; stirring with a whisk.

  3. Cut 8 green onions in half crosswise; set aside. Thinly slice remaining onions to measure 1/2 cup.

  4. Heat a medium nonstick skillet coated with cooking spray over medium heat. Add onion halves; cook 3 minutes. Add corn; cook 1 minute. Add sliced onions and tomatoes; cook 1 minute. Sprinkle with 1/4 teaspoon salt and 6 tablespoons cheese. Pour in egg mixture; cook 3 minutes or until egg mixture is almost set. Tilt pan and carefully loosen edges of frittata portion with a spatula; allow uncooked portion to flow underneath cooked portion. Wrap handle of pan with foil; broil 2 minutes or until egg mixture is set. Sprinkle with 2 tablespoons cheese. Cut into 4 wedges (serving size: 1 wedge).