Corn Frittata Parmesan

1. 1

   Combine the first 3 ingredients in a mixing bowl and stir together.

2. 2

   Add a little salt and pepper and stir again.

3. 3

   Heat just enough oil to coat the bottom of a 9-inch nonstick skillet.

4. 4

   When hot, pour in the egg mixture.

5. 5

   Cover and cook over medium heat until the bottom is golden brown and the top is fairly set, about 5 minutes.

6. 6

   Slide the frittata out onto a plate.

7. 7

   Invert the skillet over the plate and quickly flip over so that the frittata goes back into the skillet, uncooked side down.

8. 8

   Remove the plate, return the skillet to the heat, and cook the second side, uncovered, until golden brown.

9. 9

   Slide the frittata back onto the plate, let cool for a few minutes, cut into wedges, and serve.

10. 10

    Corn Frittata Parmesan (this page)

11. 11

    Garlicky Black Beans (page 113)

12. 12

    or

13. 13

    Green Chili Black Beans (page 114)

14. 14

    Sauteed Bell Peppers (page 211)

15. 15

    Simple tossed salad

16. 16

    Calories: 115

17. 17

    Total Fat: 4g

18. 18

    Protein: 8g

19. 19

    Carbohydrate: 10g

20. 20

    Cholesterol: 167mg

21. 21

    Sodium: 119mg

* Per serving · 4 servings · Values may vary.