Southwestern-style frittata with corn, red bell pepper, jalapeno, cilantro, bits of corn tortilla and Monterey Jack cheese.

Southwestern Corn Frittata

8 large eggs
1 cup whole-kernel corn, frozen or canned and drained
1 cup (4 ounces) shredded Monterey Jack cheese - divided use
1/3 cup finely chopped red bell pepper (optional)
6 tablespoons chopped cilantro - divided use
1 to 2 tablespoons diced jalapeños
2 MAGGI Vegetarian Vegetable Flavor Bouillon Cubes, crushed
2 tablespoons olive oil
1 small onion, chopped
6 (6-inch) corn tortillas, coarsely chopped
3/4 cup salsa, warmed

1. Beat eggs in large bowl. Add corn, 1/3 cup cheese, red bell pepper, 4 tablespoons cilantro, jalapeños and bouillon; stir until combined.
2. Heat oil in large, nonstick skillet over medium-high heat. 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 remaining cilantro. Cut into wedges; top with salsa. Season with salt and ground black pepper.

Makes 6 to 8 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.