Southwestern Corn Frittata
Spicy Green Salad
Ingredients
- 2 large eggs, beaten
- 2 Tbsp 1% low-fat milk
- 2 cups frozen corn kernels, thawed
- ½ cup chopped green bell pepper
- 1 jalapeño pepper, seeded and minced
- 2 Tbsp finely chopped red onion
- ⅛ tsp salt
- ¼ cup shredded reduced-fat Mexican-blend cheese
- ¼ cup refrigerated salsa
Instructions
- Whisk together eggs and milk until well blended.
- Heat a medium nonstick skillet over medium heat; coat pan with cooking spray. Add corn, bell pepper, jalapeño and onion; sauté 3 minutes. Pour egg mixture over vegetables in skillet. Reduce heat to medium-low.
- Cover and cook 10 minutes or until just set in center. Remove from heat. Sprinkle with salt and cheese. Let stand 10 minutes before cutting into wedges. Top with salsa.
Side Dish Ingredients
- 3 cups chopped romaine lettuce
- ½ cup chopped tomato
- 3 Tbsp lite Italian salad dressing
- ¼ tsp hot sauce
Side Dish Instructions
- Combine lettuce, tomato, dressing and hot sauce in a salad bowl. Toss until well blended.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
290
|
70
|
360
|
| Fat (g) | 10 | 4 | 14 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 16 | 1 | 17 |
| Carb (g) | 37 | 5 | 42 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 430 | 250 | 680 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
