Tomato and Corn Frittata
100g cherry tomatoes, halved 1 red onion, cut into wedges 2 x 130g cans corn kernels, drained 2 cloves garlic, crushed 4 eggs 3 egg whites 1/3 cup skim milk ½ cup reduced-fat cheddar cheese Rocket or spinach leaves, to serve
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.
Download Tomato and Corn Frittata pdf.