Best Southwestern Corn Frittata Recipes

SOUTHWESTERN RICE & CORN FRITTATA image

Categories Egg Bake

Yield 8

Number Of Ingredients 11

1 package (8.8 oz) precooked whole-grain brown rice (scant 2 cups)
4 tsp olive oil
1 small onion, chopped
1 jalapeno chile, seeded and finely chopped
1 garlic clove, finely chopped
1 cup frozen corn kernels
8 large eggs
1/4 cup milk
1/4 cup loosely packed fresh cilantro leaves, chopped
salt
1/2 cup shredded mexican cheese blend

Steps:

1. Cook brown rice as label directs. 2. Preheat oven to 400. In oven safe nonstick 10 in skillet heat 2 tsp oil over medium high heat until hot. Add onion and cook 2 to 3 minutes or until lightly browned, stirring occasionally. Stir in jalapeno and garlic, cook 30 seconds, stirring. Add frozen corn and cook 1 minute or until corn is thawed, stirring occasionally. Transfer corn mixture to bowl. 3. In bowl, with wire whisk, beat eggs, milk, cilantro, and 1/2 tsp. salt until blended. Stir in rice, corn mixture and cheese. 4. In same skillet, heat remaining 2 tsp oil over medium heat until hot. Pour in egg mixture, cover and cook 3 mins or until it starts to set around the edge. 5. Remove cover and place skillet in oven, bake 20 minutes or until knife inserted comes out clean. Remove frittata from oven let stand 5 mins. 6. To serve loosen frittata from skillet, slide onto platter. Cut into wedges.

Southwestern Corn Frittata image

Provided by @MakeItYours

Number Of Ingredients 11

8 large eggs
1 cup whole-kernel corn, frozen or canned and drained
1 cup (4 ounces) shredded Monterey Jack cheese, divided
1/3 cup finely chopped red bell pepper (optional)
6 tablespoons chopped cilantro, divided
1 to 2 tablespoons diced jalapeños
2 MAGGI Vegetable Flavor Bouillon Cubes, crushed
2 tablespoons olive oil
1 small onion, chopped
6 (6-inch) corn tortillas, coarsely chopped
3/4 cup salsa, warmed

Steps:

BEAT eggs in large bowl. Add corn, 1/3 cup cheese, red bell pepper, 4 tablespoons cilantro, jalapeños and bouillon; stir until combined.HEAT oil in large, nonstick skillet over medium-high heat. Add onion; cook, stirring occasionally, until tender. Stir in tortillas; cook for 1 minute. Add egg mixture; stir quickly to distribute ingredients. Reduce heat to low; cover.COOK for 20 to 25 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese and remaining cilantro. Cut into wedges; top with salsa. Season with salt and ground black pepper.
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