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Prep 15min
Total25min
Servings4
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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)
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Steps
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.
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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.
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