Southwestern Frittata

"This colorful frittata can turn a brunch or light dinner into a fiesta. Tastes great served with potatoes and fruit on the side"
 
Download
photo by Derf2440 photo by Derf2440
photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
Ready In:
35mins
Ingredients:
10
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Coat a large (oven usable) skillet with no-stick spray.
  • Add the butter and melt over medium heat.
  • Add the onions and red peppers; cook, stirring, for 3 minutes.
  • Add the corn and jalapeño peppers; cook, stirring, for 3 minutes.
  • In a small bowl, lightly beat together the eggs, egg whites, cilantro, salt and black pepper.
  • Add to the pan and swirl to evenly distribute the mixture.
  • Cook for 5 minutes, gently lifting the egg mixture from the sides of the pan with a spatula as it becomes set.
  • Cook until the eggs are set on the bottom but still moist on the top.
  • Remove from the heat.
  • Broil for 1 minute, or until the top is golden.
  • Use a spatula to loosen the frittata from the skillet and slide it onto a serving plate.
  • Cut into wedges to serve.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. Derf2440
    very good and made a nice quick supper, we loved the corn in it , something a little different. I had some cherry tomatoes to use up so I placed them around the top for a little colour. I will be making it again , thanks for posting.
     
  2. gbeth76
    I used Olive oil instead of butter, and eggbeaters instead of egg whites. I LOVED this recipe. I made it for a brunch and got rave reviews. It was beautiful and very flavorful. I would make this even if I wasn't on Weight Watchers.
     
  3. justcallmetoni
    Always looking for new ways to liven up my eggbeaters but until now never considered corn. I ommitted the butter and cooked the vegetables with a bit of olive oil. Replaced the eggs with eggbeaters as well. The results were delicious. Served with grated cheddar cheese on the side for those inclined.
     
Advertisement

Tweaks

  1. gbeth76
    I used Olive oil instead of butter, and eggbeaters instead of egg whites. I LOVED this recipe. I made it for a brunch and got rave reviews. It was beautiful and very flavorful. I would make this even if I wasn't on Weight Watchers.
     

RECIPE SUBMITTED BY

I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes: ? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again. ? 4 stars - This recipe was good but I would change something in it next time. ? 3 stars - This is a recipe I would not make again but it was OK ? 2 stars - This recipe I would not make again and we didn't like it at all ? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes