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Quick Corn and Pepper Jack Frittata

Quick Corn and Pepper Jack Frittata

  • Prep

    5 m
  • Cook

    19 m
  • Ready In

    24 m
Del Monte

Del Monte

A delightful vegetable frittata with Mexican-style flavors of peppers and salsa is a snap to make. It will be a star in your next brunch menu.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 13.5 g
  • 27%
  • Cholesterol:
  • 306 mg
  • 102%
  • Sodium:
  • 413 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Preheat broiler. Whisk eggs, milk and cumin in a medium bowl; set aside.
  2. Melt butter over medium heat in a large cast iron or oven-safe skillet. Cook frozen stir-fry vegetables in hot butter for 4 to 5 minutes or until vegetables are tender, stirring occasionally. Add canned corn to skillet.
  3. Pour egg mixture over vegetables in skillet. Cook over medium heat. As eggs set, run a spatula to lift eggs so uncooked portion flows underneath. Continue cooking and lifting eggs until almost set. Sprinkle with cheese.
  4. Broil 4 to 5 inches from heat for 1 to 2 minutes or just until top is set and cheese is melted. Cut into 6 wedges. Serve with salsa.
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Reviews

chefjenna
1

chefjenna

9/11/2013

This was sooooo delicious. It tasted great served at room temp so can be made ahead of time.

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