In a bowl, combine chopped coriander,
¼ teaspoon (1 mL) of th alt, and the pepper, eggs and egg whites, stirring well with a whisk. Heat a medium, ovenproof frying pan over medium heat and coat it with cooking spray. Add corn and saute for one minute. Add green onions and tomato halves and saute for another minute. Sprinkle with remaining
¼ teaspoon (1 mL) salt
6 tablespoons (75 mL) of he shredded cheese. Pour egg mixture over tomato mixture and cook for three minutes or until egg mixture is almost set. Tilt pan and carefully loosen edges of frittata with a spatula, allowing the uncooked mixture to flow underneath the cooked part to allow it to cook. Wrap handle of pan with aluminum foil and place pan in preheated broiler for two minutes, or until egg mixture is set. Sprinkle with the remaining cheese. Cut into four wedges and serve, trimmed with coriander.
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