Corn and Green Chili Frittata

From WeightWatchers Momentum Cookbook

6 large eggs

1 cup frozen corn kernels, thawed

1 (4 1/2-ounce) can chopped mild green chiles, drained

1/4 cup fat-free milk

2 teaspoon chopped fresh thyme or 1/2 teaspoon dried

1/2 teaspoon salt

1/4 teaspoon black pepper

3 dashes hot pepper sauce

12 cherry tomatoes, halved

Whisk together the eggs, corn, chiles, milk, thyme, salt, black pepper, and pepper sauce in a large bowl.

Spray a medium nonstick skillet with nonstick spray and set over medium-low heat. Add the egg mixture and sprinkle with the tomatoes. Cover and cook until the eggs are set, about 15 minutes. Cut the frittata into 4 wedges. Serve hot, warm, or at room temperature.

Per serving (1 wedge): 168 Cal, 8 g Fat, 2 g Fib. POINTS value 4.