Southwestern Frittata

This colorful frittata can turn a brunch or light dinner into a fiesta. Tastes great served with potatoes and fruit on the side

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2  teaspoons butter
• 2⁄3 cup red onion, chopped
• 2⁄3 cup  sweet red pepper, chopped
• 1  cup  fresh whole kernel corn or 1  cup frozen whole kernel corn
• 1  jalapeno pepper, seeded and finely chopped
• 4  eggs
• 6  egg whites
• 1⁄3 cup  finely chopped fresh cilantro
• 1⁄2 teaspoon salt (optional)
• 1  pinch ground black pepper

Directions

1. Coat a large (oven usable) skillet with no-stick spray.
2. Add the butter and melt over medium heat.
3. Add the onions and red peppers; cook, stirring, for 3 minutes.
4. Add the corn and jalapeño peppers; cook, stirring, for 3 minutes.
5. In a small bowl, lightly beat together the eggs, egg whites, cilantro, salt and black pepper.
6. Add to the pan and swirl to evenly distribute the mixture.
7. Cook for 5 minutes, gently lifting the egg mixture from the sides of the pan with a spatula as it becomes set.
8. Cook until the eggs are set on the bottom but still moist on the top.
9. Remove from the heat.
10. Broil for 1 minute, or until the top is golden.
11. Use a spatula to loosen the frittata from the skillet and slide it onto a serving plate.
12. Cut into wedges to serve.