Coat a large (oven usable) skillet with no-stick spray.
Add the butter and melt over medium heat.
Add the onions and red peppers; cook, stirring, for 3 minutes.
Add the corn and jalapeño peppers; cook, stirring, for 3 minutes.
In a small bowl, lightly beat together the eggs, egg whites, cilantro, salt and black pepper.
Add to the pan and swirl to evenly distribute the mixture.
Cook for 5 minutes, gently lifting the egg mixture from the sides of the pan with a spatula as it becomes set.
Cook until the eggs are set on the bottom but still moist on the top.
Remove from the heat.
Broil for 1 minute, or until the top is golden.
Use a spatula to loosen the frittata from the skillet and slide it onto a serving plate.
Cut into wedges to serve.
