Southwestern Frittata

  • Prep Time 15 min
  • Total Time 25 min
  • Servings 4

Ingredients

Ingredients

8
eggs
1/4
cup water
1/2
teaspoon salt
1/2
teaspoon ground cumin
1/4
teaspoon coarse ground black pepper
2/3
cup chopped red bell pepper
2/3
cup frozen whole kernel corn, thawed
3
tablespoons chopped fresh cilantro or parsley
2
tablespoons chopped onion
1/2
cup shredded taco-seasoned cheese blend (2 oz)

Directions

Directions

  • 1 Heat oven to 350°F. In medium bowl, beat eggs, water, salt, cumin and pepper with wire whisk until blended. In small bowl, mix remaining ingredients except cheese.
  • 2 Spray 10-inch ovenproof skillet with cooking spray; heat over medium-high heat. Pour egg mixture into hot skillet. Reduce heat to medium; spoon vegetable mixture over egg mixture. Cook 5 minutes, lifting edges occasionally and tipping skillet to allow uncooked egg mixture to flow to bottom of skillet. Sprinkle with cheese.
  • 3 Place skillet in oven; bake 9 to 10 minutes or until eggs are set. Cut into wedges to serve.

Notes










Tips

Expert Tips

Reduced-fat shredded Cheddar cheese can be substituted for the taco-seasoned cheese blend.

Serve this low-carb, high-nutrient frittata with a slice of toast, fresh fruit and a glass of skim milk.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
Calories from Fat
140
% Daily Value
Total Fat
15g
24%
Saturated Fat
6g
31%
Trans Fat
0g
0%
Cholesterol
435mg
146%
Sodium
820mg
34%
Total Carbohydrate
9g
3%
Dietary Fiber
1g
6%
Sugars
4g
4%
Protein
17g
17%
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
40%
40%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.