Southwest Corn Frittata
This is one of my favorite frittata recipes. It can be a dish in a brunch menu and it makes for an easy dinner with a big salad. I always double the recipe so we can have leftovers the next day. Tonight I served it with a Caesar Salad and a chilled glass of chardonnay.
Southwest Corn Frittata
4 large eggs
1 cup fresh corn kernels (from about 2 ears of corn) or frozen, thawed
1/2 cup (packed) grated Monterey Jack cheese with jalapeños
3 tablespoons chopped fresh cilantro
2 6-inch-diameter corn tortillas, cut into small wedges
1 tablespoon olive oil
1 cup chopped onion
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.
Heat oil in heavy medium broilerproof nonstick skillet over medium-high heat. Add onion and sauté until just tender, about 5 minutes. Pour egg mixture into skillet and stir to blend. Cover skillet. Cook frittata over low heat until eggs are almost set, about 8 minutes. Uncover skillet; broil frittata until top is set and starting to brown, about 1 minute. Slide frittata onto plate. Sprinkle with remaining 1 tablespoon cilantro. Cut into wedges and serve.
Southwest Corn Frittata
4 large eggs
1 cup fresh corn kernels (from about 2 ears of corn) or frozen, thawed
1/2 cup (packed) grated Monterey Jack cheese with jalapeños
3 tablespoons chopped fresh cilantro
2 6-inch-diameter corn tortillas, cut into small wedges
1 tablespoon olive oil
1 cup chopped onion
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.
Heat oil in heavy medium broilerproof nonstick skillet over medium-high heat. Add onion and sauté until just tender, about 5 minutes. Pour egg mixture into skillet and stir to blend. Cover skillet. Cook frittata over low heat until eggs are almost set, about 8 minutes. Uncover skillet; broil frittata until top is set and starting to brown, about 1 minute. Slide frittata onto plate. Sprinkle with remaining 1 tablespoon cilantro. Cut into wedges and serve.
Comments
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Page 1 of 1 pages
It looks good!! Can I use a can of corn for this recipe?:)
Posted by apple in La Jolla on Thu Jul 24, 2008 at 02:34 PM
You could use a can of corn but I don't think you would get the same texture as using fresh or frozen.
Posted by Beverley in La Mesa on Fri Jul 25, 2008 at 08:46 PM
I made this Frittata last night. The taste is amazing!! This will be one of my favorite recipe!
Thanks very much for posting this wonderful recipe!!
Posted by Apple in La Jolla on Tue Aug 05, 2008 at 08:41 AM
Thanks very much for posting this wonderful recipe!!
You paired it with Chardonnay. My favorite wine. So of course I have to make it. It looks yummy. What else could I pair it with besides salad. The salad pairing doesn't seem to do it for me. I'm thinking black beans? It's versatile.
Posted by Atlanta DUI Lawyer on Tue Jan 18, 2011 at 08:45 PM
Heat oil in heavy medium broiler proof nonstick skillet over medium-high heat. Add onion and saute until just tender, about 5 minutes. Pour egg mixture into skillet and stir to blend. Cover skillet. Cook fritter over low heat until eggs are almost set, about 8 minutes. Uncover skillet; broil fritter until top is set and starting to brown, about 1 minute. Slide fritter onto plate. Sprinkle with remaining 1 tablespoon cilantro. Cut into wedges and serve.
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Page 1 of 1 pages