10 ml olive oil 2 tsp
1 onion, diced
1 potato, peeled & diced
1 jalapeno, seeded & finely chopped
250 ml corn kernels 1 cup
75 ml dill, chopped 1/3 cup
4 eggs
4 egg whites
50 ml water 1/4 cup
5 ml salt 1 tsp
2 tomatoes, seeded & chopped
250 ml red cabbage, chopped 1 cup
125 ml feta cheese, crumbled 1/2 cup
In a large skillet; heat oil over medium-high heat. Add onion, potato and jalapeno. Cook for 10 to 15 minutes or until potato is cooked. Add corn and 1/4 cup (50 ml) dill and cook for 1 minute.
Meanwhile, in a large bowl; whisk together eggs, egg whites, water and salt.
Add potato mixture to egg mixture and gently blend. Pour in greased 8 inch (2 L) square baking dish. Bake in preheated 350 F (180 C) oven for 30 to 40 minutes.
Sprinkle tomatoes, cabbage, cheese and remaining dill over frittata.
Serves 6