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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/2 cups fat-free egg substitute |
1/2 cup salsa |
1 teaspoon chili powder |
1/4 teaspoon pepper |
1/8 teaspoon salt |
cooking spray |
1 cup diced zucchini |
1/2 cup chopped red bell pepper |
1/4 cup sliced green onions |
1/2 cup frozen whole-kernel corn, thawed |
1/4 cup plus 2 tablespoons (1 1/2 ounces) shredded monterey jack cheese with jalapeño peppers |
Directions:
1. Combine first 5 ingredients in a bowl; stir well, and set aside.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add zucchini, bell pepper, and green onions; cook, stirring constantly, 5 minutes or until tender. Stir in corn. Pour egg mixture over vegetables; cover, reduce heat to medium-low, and cook 15 minutes or until set.
3. Sprinkle cheese over frittata. Wrap handle of skillet with foil; broil 2 minutes or until cheese melts. Serve immediately.
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