>Mexican Frittata Mexican Frittata Adjust the amount of jalapeno peppers and select a salsa to suit your own preference for spiciness for this easy-to-make dish. Instructions In medium bowl, stir corn, jalapenos and seasonings into beaten eggs. In 10-inch omelet pan or skillet over high heat, heat oil until just hot enough to sizzle a drop of water. Pour in egg mixture. Reduce heat to medium. Cover and cook until eggs are almost set, about 8 to 10 minutes. Remove from heat. Drizzle with salsa and sprinkle with cheese. Cover and let stand until eggs are completely set and cheese is melted, about 5 minutes. Cut into wedges and serve from pan, or either slide from pan or invert onto serving platter. Nutrition information per serving: Calories 121, Protein 7 g, Carbohydrates 9 g, Saturated Fat 3 g, Total Fat 7 g, Cholesterol 154 mg, Sodium 307 mg. Makes 5 Servings Ingredients 4 Gold Circle Farms eggs, beaten 1 can (8.5 oz.) cream-style corn 2 to 3 teaspoons drained finely chopped jalapeno nacho slices 1/2 teaspoon onion powder 1/2 teaspoon ground cumin 1 teaspoon cooking oil 1/2 cup bottled salsa 1/2 cup (2 oz.) shredded Monterey Jack cheese