Serves: 4
One Serving: ¼ of frittata
PointsPlus: 4
INGREDIENTS:
6
large eggs
1
cup frozen corn kernels, thawed
1
(4 ½ oz.) can chopped mild green chiles, drained
¼
cup fat free milk
2
tsp chopped fresh thyme (or ½ tsp dried)
½
tsp salt
¼
tsp black pepper
3
dashes hot pepper sauce
12
cherry tomatoes, halved
DIRECTIONS:
1.
Whisk together the eggs, corn, chiles,
milk, thyme, salt, black pepper, and pepper sauce in large bowl.
2.
Spray a medium nonstick skillet with
nonstick spray and set over medium heat. Add the egg mixture and sprinkle with
tomatoes. Cover and cook until the eggs
are set, about 15 minutes. Cut the
frittata into 4 wedges. Serve hot, warm, or at room temperature.
** Works with simply filling technique.
