Mexican Frittata
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
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.
Nutritional Information per Serving
| Servings | 5 |
| Calories | 121 |
| Total Fat | 7g |
| Saturated Fat | 3g |
| Cholesterol | 154mg |
| Sodium | 307mg |
| Total Carbohydrates | 9g |
| Protien | 7g |