Prep Time: 10 mins
Total Time: 35 mins
Servings: 4
About This Recipe
“This colorful frittata can turn a brunch or light dinner into a fiesta. Tastes great served with potatoes and fruit on the side”
Ingredients
2teaspoonsbutter
2/3 cupred onion, chopped
2/3 cupsweet red pepper, chopped
1cupfresh whole kernel corn or 1cupfrozen whole kernel corn
1jalapeno pepper, seeded and finely chopped
4eggs
6egg whites
1/3 cupfinely chopped fresh cilantro
1/2 teaspoonsalt(optional)
1pinchground black pepper
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.
Reviews
“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.”
“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.”
“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. “