Full ingredients list:
- cooking oil spray
- 100g cherry tomatoes, halved
- 1 red onion, cut into wedges
- 2 x 130g cans corn kernels, drained
- 2 cloves garlic, crushed
- 3 eggs
- 2 egg whites
- 1/3 cup skim milk
- 1/3 cup reduced-fat cheddar cheese
- rocket or spinach leaves, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Spray tomatoes with cooking oil. Heat a large (20cm) non-stick frying pan over medium heat. Cook tomatoes, stirring, for 3 minutes. Add onion and corn and cook, stirring, for a further 3 minutes. Stir in garlic. Spray lightly with oil.
Step 2 Whisk together eggs, egg whites and milk. Pour over tomato mixture in pan, tilting pan to evenly cover vegetables. Reduce heat to low. Cook for 4 minutes. Sprinkle cheese over the top.
Step 3 Place pan under a hot grill and cook for a further 3 minutes or until cheese melts and frittata is cooked through. Set aside for 5 minutes before cutting into wedges. Serve with rocket or spinach leaves.
Replace tomatoes with boiled chopped potatoes for a change.
About this recipe
First published: March 2008