16 grape or cherry tomatoes, halved (about 3/4 cup)
1/2 cup (2 ounces) shredded reduced-fat cheddar cheese, divided
How to Make It
Combine cilantro or parsley, 1/4 teaspoon salt, and next 3 ingredients (salt through eggs) in a bowl; stirring with a whisk.
Cut 8 green onions in half crosswise; set aside. Thinly slice remaining onions to measure 1/2 cup.
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).