Recipe by Del Monte
"A delightful vegetable frittata with Mexican-style flavors of peppers and salsa is a snap to make. It will be a star in your next brunch menu."
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eggs, lightly beaten
frozen pepper and onion stir-fry mix
1 (15.25 ounce) can
Del Monte® Whole Kernel Corn, drained
shredded Monterey jack cheese with jalapeno peppers
This was sooooo delicious. It tasted great served at room temp so can be made ahead of time.
Great idea for leftover corn on the cob(after taking it off the cob). Great tasting.
I didn't have all of the ingredients...so I substituted the veggies and corn with sautéed onion, black olives, and pinto beans. (Also used almond milk instead of cows milk) Sliced it and served with warm tortillas. Yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Corn and Pepper Jack Frittata
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 205
** Calories from Fat: 129
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