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Southwestern Corn Frittata

  • 6servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB1, B2, B3, B9, B12, H, C, E, P
MineralsFluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 large eggs

  2. 1 cup whole-kernel corn

  3. 1 cup shredded Monterey Jack cheese - divided use

  4. 1/4 cup chopped cilantro

  5. 1 tablespoon or more diced jalapeños

  6. 2 tablespoons olive oil

  7. 1 small onion, chopped

  8. 6 (6-inch) corn tortillas, coarsely chopped

  9. 2 tablespoons chopped fresh cilantro

  10. Salsa, warmed

Instructions Jump to Ingredients ↑

  1. Beat eggs in medium bowl. Add corn, 1/3 cup cheese, 1/4 cup cilantro and jalapeños; stir until combined.

  2. Heat oil in large, nonstick skillet. Add onion; cook, stirring occasionally, until tender. Stir in tortillas; cook for 1 minute. Add egg mixture; stir quickly to distribute ingredients. Reduce heat to low; cover.

  3. Cook for 20 to 25 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese and 2 tablespoons cilantro.

  4. Cut into wedges; top with salsa. Season with salt and ground black pepper.

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