Zucchini-Salsa Frittata

Ingredients

• 1 1/2 cups fat-free egg substitute
• 1/2 cup salsa
• 1 teaspoon chili powder
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• Cooking spray
• 1 cup diced zucchini
• 1/2 cup chopped red bell pepper
• 1/4 cup sliced green onions
• 1/2 cup frozen whole-kernel corn, thawed
• 1/4 cup plus 2 tablespoons (1 1/2 ounces) shredded Monterey Jack cheese with jalapeño peppers

Preparation

1. Combine first 5 ingredients in a bowl; stir well, and set aside.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add zucchini, bell pepper, and green onions; cook, stirring constantly, 5 minutes or until tender. Stir in corn. Pour egg mixture over vegetables; cover, reduce heat to medium-low, and cook 15 minutes or until set.
3. Sprinkle cheese over frittata. Wrap handle of skillet with foil; broil 2 minutes or until cheese melts. Serve immediately.