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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This colorful frittata can turn a brunch or light dinner into a fiesta. Tastes great served with potatoes and fruit on the side Ingredients:
2 teaspoons butter |
2/3 cup red onion, chopped |
2/3 cup sweet red pepper, chopped |
1 cup fresh whole kernel corn or 1 cup frozen whole kernel corn |
1 jalapeno pepper, seeded and finely chopped |
4 eggs |
6 egg whites |
1/3 cup finely chopped fresh cilantro |
1/2 teaspoon salt (optional) |
1 pinch ground black pepper |
Directions:
1. Coat a large (oven usable) skillet with no-stick spray.
2. Add the butter and melt over medium heat.
3. Add the onions and red peppers; cook, stirring, for 3 minutes.
4. Add the corn and jalapeño peppers; cook, stirring, for 3 minutes.
5. In a small bowl, lightly beat together the eggs, egg whites, cilantro, salt and black pepper.
6. Add to the pan and swirl to evenly distribute the mixture.
7. Cook for 5 minutes, gently lifting the egg mixture from the sides of the pan with a spatula as it becomes set.
8. Cook until the eggs are set on the bottom but still moist on the top.
9. Remove from the heat.
10. Broil for 1 minute, or until the top is golden.
11. Use a spatula to loosen the frittata from the skillet and slide it onto a serving plate.
12. Cut into wedges to serve.
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