WW Corn and Pepper Jack Frittata

  pg. 146 Freestyle 3 SP  4 servings                                                      
6 lg eggs
1/3 c part-skim ricotta
½ tsp ground cumin
¼ tsp salt
¼ tsp black pepper
1 c thawed frozen corn
2 scallions, sliced
6 TBSP shredded pepper Jack
1 tsp canola oil
12 grape tomatoes, halved
2 TBSP chopped fresh cilantro
½ c fat-free salsa
1. Preheat broiler
2. Whisk together eggs, ricotta, cumin, s & p in large bowl. Stir in corn, scallions, and 2 TBSP pepper Jack.
3. Heat oil in medium nonstick skillet over med heat. Add egg mixture and cook, lifting edges frequently with spatula to let uncooked eggs flow underneath, until eggs are almost set, about 3 minutes.
4. Top eggs with tomatoes, arranging cut side up; sprinkle with remaining 4 TBSP cheese. Place skillet under broiler and broil frittata 5” from heat until cheese is melted and eggs are set.
5. Sprinkle frittata with cilantro and cut into 4 wedges. Serve with salsa.
In my opinion: Delicious