Southwestern Corn Frittata features a beautiful combination of cheese, corn, chopped red bell peppers, cilantro and diced jalapeños in a tasty stovetop egg dish. Garnish with extra cilantro, or other chopped fresh herbs and salsa for a festive finish.
- 8 large eggs
- 1 cup whole-kernel corn, frozen or canned and drained
- 1 cup (4 ounces) shredded Monterey Jack cheese, divided
- 1/3 cup finely chopped red bell pepper (optional)
- 6 tablespoons chopped cilantro, divided
- 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
BEAT eggs in large bowl. Add corn, 1/3 cup cheese, red bell pepper, 4 tablespoons cilantro, jalapeños and bouillon; stir until combined.
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.
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.