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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe can be prepared in 45 minutes or less. Serve the frittata with chunky salsa, and put together an avocado, jicama and red onion salad with cumin vinaigrette to have alongside. Melon wedges and pine nut cookies are just right for dessert. Ingredients:
4 large eggs |
1 cup fresh corn kernels (from about 2 ears of corn) or frozen, thawed |
1/2 cup (packed) grated monterey jack cheese with jalapeños |
3 tablespoons chopped fresh cilantro |
2 6-inch-diameter corn tortillas, cut into small wedges |
1 tablespoon olive oil |
1 cup chopped onion |
Directions:
1. Preheat broiler. Whisk eggs in medium bowl to blend. Mix in corn, cheese and 2 tablespoons cilantro. Sprinkle with salt and pepper. Mix in tortillas.
2. Heat oil in heavy medium broilerproof nonstick skillet over medium-high heat. Add onion and sauté until just tender, about 5 minutes. Pour egg mixture into skillet and stir to blend. Cover skillet. Cook frittata over low heat until eggs are almost set, about 8 minutes. Uncover skillet; broil frittata until top is set and starting to brown, about 1 minute. Slide frittata onto plate. Sprinkle with remaining 1 tablespoon cilantro. Cut into wedges and serve.
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