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Southwestern Corn Frittata

Southwestern Corn Frittata
Makes:
6 to 8 servings
Prep Time:
15
minutes
Total Time:
40
minutes
Vegetarian
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.

In this recipe:


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Ingredients:

  • 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 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

Directions:

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.

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Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Southwestern Corn Frittata

    Ingredients

    • 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 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

     

    Directions

    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.

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