Southwest Corn Frittata


  • 1 cup chopped onion
  • 1 tablespoon olive oil
  • 2 6-inch-diameter corn tortillas, cut into small wedges
  • 3 tablespoons chopped fresh cilantro
  • ½ cup (packed) grated Monterey Jack cheese with jalapeños
  • 1 cup fresh corn kernels (from about 2 ears of corn) or frozen, thawed
  • 4 large eggs

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 e...

View full recipe at SpringPad


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