Corn And Tomato Frittata Recipe
Ingredients
| Vegetable cooking spray | ||
| 1 1/4 cups fresh corn cut from cob | ||
| 1/2 cup chopped green onions | ||
| Egg substitute | 1 1/2 Cup (16 tbs), frozen | |
| Skim milk | 1/3 Cup (16 tbs) | |
| Basil | 1 1/2 Teaspoon, minced | |
| Salt | 1/8 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 2 small tomatoes, cut into 12 wedges | ||
| Cheddar Cheese | 1 Cup (16 tbs) | |
Directions
Coat a medium nonstick skillet with cooking spray; place over medium-high heat until hot.
Add corn and green onions; saute until tender.
Combine egg substitute and next 4 ingredients; stir well.
Pour egg mixture over vegetables in skillet.
Cover and cook over medium-low heat 15 minutes or until mixture is almost set.
Arrange tomato wedges near center of egg mixture, and sprinkle with Cheddar cheese.
Cover and cook an additional 5 minutes or until cheese melts.
Cut frittata into 6 wedges.
Garnish with fresh basil sprigs, if desired, and serve immediately.
Add corn and green onions; saute until tender.
Combine egg substitute and next 4 ingredients; stir well.
Pour egg mixture over vegetables in skillet.
Cover and cook over medium-low heat 15 minutes or until mixture is almost set.
Arrange tomato wedges near center of egg mixture, and sprinkle with Cheddar cheese.
Cover and cook an additional 5 minutes or until cheese melts.
Cut frittata into 6 wedges.
Garnish with fresh basil sprigs, if desired, and serve immediately.
Chef
