Five Days of Weight Watchers Frittata: Corn and Green Chile Frittata

I had to laugh this morning when I opened up my weekly Weight Watchers e-newsletter and saw a recipe for Spaghetti, Artichoke and Zucchini Frittata. Great minds think alike.

Here’s what’s on deck for tonight’s dinner – Corn and Green Chile Frittata. I’m tempted to substitute a few whole eggs for egg whites, then again at 4 POINTS per slice, I doubt it’s worth doing. I hate throwing away egg yolks, even when I toss them in the composter – seems like such a waste.

Corn and Green Chile Frittata
Serves  4

Ingredients:

• 6 large eggs
• 1 cup frozen corn kernels, thawed (or canned)
• 4 1⁄2-ounce can chopped mild green chilies, drained
• 1⁄4 cup fat-free milk
• 2 teaspoons chopped fresh thyme or 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 3 dashes hot pepper sauce
• 12 cherry tomatoes, halved

Directions:

1. Whisk together the eggs, corn, chilies, milk, thyme, salt, black pepper, and pepper sauce in a large bowl.
2. Spray a medium nonstick skillet with nonstick spray and set over medium heat.
3. Add the egg mixture and sprinkle with the tomatoes.
4. Cover and cook until the eggs are set, about 15 minutes.
5. Cut the frittata into 4 wedges. Serve hot, warm, or at room temperature.

Nutrition info per serving (1 wedge): 168 Cal, 8 g Fat, 3 g Sat Fat, 0 g Trans Fat, 318 mg Chol, 493 mg Sod, 12 g Carb, 2 g Fib, 12 g Prot, 74 mg Calc.

Weight Watchers POINTS per serving: 4

Notes: If you prefer a little more spice with your eggs, substitute a jalapeño or two—fresh or canned—for the green chilies.