Corn and Tomato Frittata
Yield: 6 servings
Exchanges per serving:
1 Medium-Fat Meat
Carbohydrate 10.4 g
Protein 13.5 g
Vegetable cooking spray
1 ¼ cups fresh corn cut from cob (about 3 ears)
¼ cup chopped green onions
1 ½ cups egg substitute
1/3 cup skim milk
1 ½ teaspoons minced fresh basil
1/8 teaspoon salt
1/8 teaspoon pepper
2 small tomatoes, each cut into 6 wedges
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
Fresh basil sprigs (optional)
1. Coat a medium nonstick skillet with vegetable cooking spray, and place over medium-high heat until hot. Add corn and green onions; saute until vegetables are tender.
2. Combine egg substitute and next 4 ingredients in a bowl, and stir well. Pour egg mixture over vegetables in skillet. Cover and cook over medium-low heat 15 minutes or until almost set.
3. Arrange tomato wedges on top of egg mixture, and sprinkle with cheese. Cover and cook 5 additional minutes or until cheese melts. Cut into 6 wedges, and serve immediately. Garnish with basil sprigs, if desired.
Easy 30 Minute Meals
Not just entrees, these are complete meals that take 30 minutes from the kitchen to the table ... without sacrificing great taste!