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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A delicious-sounding Tex-Mex frittata using skim milk and a combo of egg whites and whole eggs. YUM! Ingredients:
1 fresh jalapeno pepper, seeded |
1 garlic clove |
1 medium tomato, peeled, seeded and quartered |
1/2 teaspoon ground coriander |
1/2 teaspoon chili powder |
1/2 cup onion, chopped |
1 cup frozen corn |
6 egg whites |
2 eggs |
1/4 cup skim milk |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/4 cup mozzarella cheese, shredded (or monterrey jack) |
Directions:
1. Add jalapeno and garlic to a food processor or blender. Process until finely chopped. Add tomato, coriander and chili powder. Cover, process until tomato is almost smooth.
2. Spray a large skillet with nonstick cooking spray; heat skillet over medium heat. Cook and stir onion in hot skillet until tender. Stir in tomato mixture and corn. Cook 3-4 minutes or until liquid is almost evaporated, stirring occasionally.
3. Combine egg whites, eggs, milk, salt and pepper in a medium bowl. Mix well. Add egg mixture all at once to skillet. Cook, without stirring, 2 minutes until eggs begin to set. Run large spatula around edge of skillet, lifting eggs for even cooking. Remove skillet from heat when eggs are almost set but surface is still moist. Sprinkle with cheese. Cover, let stand 3-4 minutes or until surface is set and cheese melts. Cut into wedges.
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