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Preparation Time : 10
Cook Time : 25
Total Time : 35
2⁄3 cup red onion, chopped
2⁄3 cup sweet red pepper, chopped
1cup fresh whole kernel corn or 1 cup frozen whole kernel corn
1 jalapeno pepper, seeded and finely chopped
6 egg whites
1⁄3 cup finely chopped fresh cilantro
1⁄2 teaspoon salt (optional)
1pinch ground black pepper
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.
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