SUMMER VEGETABLE FRITTATA

5 large eggs, and 5 egg whites
1/2 cup freshly grated, reduced fat cheddar cheese
1 tablespoon chopped parsley, basil, oregano or a mixture
salt to taste
freshly ground black pepper
1 tablespoon olive oil
1/3 cup chopped onions
1/3 cup chopped red bell pepper
1 cup fresh sweet corn kernels, cut from the cob

Whisk the eggs, cheese, parsley, salt and pepper together until thoroughly combined.

In a 8 to 10-inch ovenproof skillet, heat the oil over medium heat. Add the onion and pepper and cook until soft and translucent, about 5 minutes.

Add the corn and turn the heat to low. Add the egg mixture (do not stir) and cook over low heat until the eggs are set, about 15 to 20 minutes.

Meanwhile, preheat the broiler.

Place the skillet under the broiler for 30 to 45 seconds to finish cooking the top.

Source: FoodFit