Ingredients

Instructions

  1. Coat a large (oven usable) skillet with no-stick spray.
  2. Add the butter and melt over medium heat.
  3. Add the onions and red peppers; cook, stirring, for 3 minutes.
  4. Add the corn and jalapeño peppers; cook, stirring, for 3 minutes.
  5. In a small bowl, lightly beat together the eggs, egg whites, cilantro, salt and black pepper.
  6. Add to the pan and swirl to evenly distribute the mixture.
  7. Cook for 5 minutes, gently lifting the egg mixture from the sides of the pan with a spatula as it becomes set.
  8. Cook until the eggs are set on the bottom but still moist on the top.
  9. Remove from the heat.
  10. Broil for 1 minute, or until the top is golden.
  11. Use a spatula to loosen the frittata from the skillet and slide it onto a serving plate.
  12. Cut into wedges to serve.