Vegetable and Cheddar Frittata

Vegetable and Cheddar Frittata


  • 2 tablespoons chopped fresh cilantro or parsley
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 4 large egg whites
  • 3 large eggs
  • 12 green onions, trimmed
  • Cooking spray
  • 1 cup frozen corn, thawed
  • 16 grape or cherry tomatoes, halved (about 3/4 cup)
  • 1/2 cup (2 ounces) shredded reduced-fat cheddar cheese, divided


Preheat broiler.

Combine cilantro or parsley, 1/4 teaspoon salt, and next 3 ingredients (salt through eggs) in a bowl; stirring with a whisk.

Cut 8 green onions in half crosswise; set aside. Thinly slice remaining onions to measure 1/2 cup.

Heat a medium nonstick skillet coated with cooking spray over medium heat. Add onion halves; cook 3 minutes. Add corn; cook 1 minute. Add sliced onions and tomatoes; cook 1 minute. Sprinkle with 1/4 teaspoon salt and 6 tablespoons cheese. Pour in egg mixture; cook 3 minutes or until egg mixture is almost set. Tilt pan and carefully loosen edges of frittata portion with a spatula; allow uncooked portion to flow underneath cooked portion. Wrap handle of pan with foil; broil 2 minutes or until egg mixture is set. Sprinkle with 2 tablespoons cheese. Cut into 4 wedges (serving size: 1 wedge).

  • Yield: serves 4

Nutritional Information

Calories per serving: 185
Caloriesfromfat per serving: 30%
Fat per serving: 6.3g
Saturated fat per serving: 2.5g
Monounsaturated fat per serving: 2.2g
Polyunsaturated fat per serving: 0.8g
Protein per serving: 17.5g
Carbohydrate per serving: 16.1g
Fiber per serving: 2.6g
Cholesterol per serving: 165mg
Iron per serving: 1.7mg
Sodium per serving: 581mg
Calcium per serving: 162mg

Good to Know

Choosing low-fat instead of reduced-fat cheese spares you half the fat. Don't stop at just corn and tomatoes; add in other vegetables like

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