Corn and Green Chile Frittata

6 - large eggs
1 cup - Frozen Corn Kernels, thawed
1 (4 1/2 ounce) can - Chopped Mild Green Chiles, drained
1/4 cup - Fat-Free Milk
2 tsp. - Chopped Fresh Thyme or 1/2 tsp. dried
1/2 tsp. - Salt
1/4 tsp. - Black Pepper
3 dashes - Hot Pepper Sauce
12 - Cherry Tomatoes, halved

Whisk together the eggs, corn, chiles, milk, thyme, salt, pepper and pepper sauce in a large bowl.

Spray a medium nonstick skillet with nonstick spray and set over medium heat.

Add the egg mixture and sprinkle with the tomatoes.

Cover and cook until the eggs are set, about 15 minutes.

Cut the frittata into 4 wedges.

Serve hot, warm or at room temperature.