Southwestern Corn Frittata
A perfect entrée for a Southwestern-themed brunch or luncheon. An easy-to-make bold-flavored frittata.
8 large eggs
1 cup whole-kernel corn
1 cup shredded Monterey Jack cheese - divided use
1/4 cup chopped cilantro
1 tablespoon or more ORTEGA® Diced Jalapeños
2 tablespoons olive oil
1 small onion, chopped
6 (6-inch) corn tortillas, coarsely chopped
2 tablespoons chopped fresh cilantro
- Beat eggs in medium bowl. Add corn, 1/3 cup cheese, 1/4 cup cilantro and jalapeños; stir until combined.
- 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.
- Cook for 20 to 25 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese and 2 tablespoons cilantro.
- Cut into wedges; top with salsa. Season with salt and ground black pepper.
Makes 6 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.