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.