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Sweet Corn Frittata
Nb persons: 4
Yield:
Preparation time: 10 MINUTES
Total time: 30 MINUTES
Source:
| 8 large | omega-3 eggs |
| 4 oz | low-fat Swiss cheese, grated, (about 1 c) |
| 1 1/2 c | frozen corn |
| 1 1/2 c | grape tomatoes, halved |
| 6 | scallions, chopped, (about 1/3 c) |
| Pinch | dried thyme |
| WHISK the eggs in a large bowl. Whisk in the cheese and season with 1/2 teaspoon salt and freshly ground black pepper. Heat the broiler and position a rack in the center of the oven. COAT a 10" cast-iron or ovenproof nonstick skillet thoroughly with cooking spray and heat on medium-high heat. Add the corn and tomatoes and cook, stirring occasionally, until the tomatoes soften, about 4 minutes. Add the scallions and thyme and continue cooking until any liquid in the skillet evaporates, about 4 minutes. Season to taste with salt and freshly ground black pepper. REDUCE the heat to medium and add the eggs. Cook until the bottom and edges start to set, about 2 minutes. Lift the edges with a spatula and tilt the skillet, allowing any uncooked egg to run underneath. Transfer to the oven and broil until the center is puffed and set, and the top is lightly browned, 4 to 5 minutes. Run a knife along the edges to loosen the frittata and cool in the skillet 5 minutes. Slice and serve directly from the skillet, or hold a large plate over the skillet and quickly flip, transferring the frittata to the plate. Put a second plate over the frittata and flip again, so the frittata is right side up. Slice and serve. NUTRITION (per serving) 260 calories, 22 g protein, 17 g carbs, 10 g fat, 3 g saturated fat, 455 mg sodium | |
| 33% (331 mg) | daily calcium |
| 33% (2 mcg) | daily vitamin B12 |
| 30% (18 mg) | daily vitamin C |
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