8 eggs, lightly beaten (I used egg whites)
1 tablespoon sliced fresh basil (or 1 teaspoon dried basil)
1 tablespoon olive oil
1 cup frozen whole kernel corn
1/2 cup diced zucchini
3-4 green onions, thinly sliced
3/4 cup chopped roma tomato
1/2 cup shredded cheddar cheese (I used fat-free)
In a medium bowl, combine the eggs and basil; set aside.
Heat the oil in a large oven-proof skillet.
Add the corn, zucchini, and green onions. Cook and stir for 3 minutes
Add tomatoes and cook uncovered over medium heat about 5 additional minutes or until the vegetables are crisp-tender.
Pour the egg mixture over vegetables in skillet and cook over medium heat, 10-15 minutes, until egg mixture is almost set; the surface of the frittata will be moist.
Sprinkle with cheese and place the skillet under broiler 4 to 5 inches from heat.
Broil 1 to 2 minutes or until the top is set and cheese is melted.
Makes 4 servings
By my calculations using egg whites and fat-free cheese, this was about 3 WW points per serving.