Prep 10 mins
Cook 15 mins
The green chiles you;ll find in squat little cans in the Mexican aisle of your supermarket are extremely mild, as they are usually seedless Anaheim peppers. If you prefer a little more spice with your eggs, substitue a jalapeno or two - fresh or canned - for the green chiles. Found in the Momentum Cookbook
- 6 large eggs
- 1 cup corn kernel, frozen, thawed
- 1 (4 1/2 ounce) can mild green chilies, chopped, drained
- 1⁄4 cup nonfat milk
- 2 teaspoons thyme, fresh, chopped OR
- 1⁄2 teaspoon thyme, dried
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 3 dashes hot pepper sauce
- 12 cherry tomatoes, halved
- Whisk together the eggs, corn, chiles, milk, thyme, salt, black pepper and pepper sauce in a large bowl.
- spray a medium nonstick skillet with nonstick spray and set over medium heat. Add the egg mixture and sprinkle with the tomatoes. Cover and cook until the eggs are set, about 15 minutes. Cut the frittata into 4 wedges. Serve hot, warm, or at room temperature.
I just love eggs and could eat them morning noon and night. This dish was no exception. My one and only quibble is that I don't think the thyme and canned peppers meshed well together despite that they both go well with the eggs and corn. I think I would do one or the other and then complement that depending on the direction. Thanks!
I love this recipe. The only thing I don't care for is the Thyme. I use Italian seasoning instead and it taste great.