Vegetable And Cheddar Frittata Recipe
Ingredients
| 2 tablespoons chopped fresh cilantro or parsley, | ||
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Egg whites | 4 Large | |
| Eggs | 3 Large | |
| Cooking spray, | ||
| 1 cup frozen whole-kernel corn, thawed | ||
| Green onions | 1/2 Cup (16 tbs), thinly sliced | |
| Cherry or grape tomatoes | 16 , halved | |
| Shredded sharp Cheddar cheese | 1/2 Cup (16 tbs), divided | |
Directions
1. Preheat broiler.
2. Combine cilantro, 1/4, teaspoon salt, and next 3 ingredients in a bowl, stir well with a whisk.
3. Coat a medium nonstick skillet with cooking spray, place over medium heat until hot. Add corn, and saute 1 minute. Add green onions and tomato halves, saute 1 minute. Sprinkle with 3/4 teaspoon salt and 6 tablespoons cheese. Pour egg mixture over tomato mixture, cook 3 minutes or until egg mixture is almost set. Tilt pan and carefully loosen edges of frittata with a spatula, allow uncooked portion to flow underneath cooked portion. Wrap handle of pan with foil, broil 2 minutes or until egg mixture is set. Sprinkle with remaining 2 tablespoons cheese. Cut into 4 wedges, garnish with cilantro sprigs.
2. Combine cilantro, 1/4, teaspoon salt, and next 3 ingredients in a bowl, stir well with a whisk.
3. Coat a medium nonstick skillet with cooking spray, place over medium heat until hot. Add corn, and saute 1 minute. Add green onions and tomato halves, saute 1 minute. Sprinkle with 3/4 teaspoon salt and 6 tablespoons cheese. Pour egg mixture over tomato mixture, cook 3 minutes or until egg mixture is almost set. Tilt pan and carefully loosen edges of frittata with a spatula, allow uncooked portion to flow underneath cooked portion. Wrap handle of pan with foil, broil 2 minutes or until egg mixture is set. Sprinkle with remaining 2 tablespoons cheese. Cut into 4 wedges, garnish with cilantro sprigs.
Chef
