Quick Corn and Pepper Jack Frittata Recipe - Allrecipes.com
Quick Corn and Pepper Jack Frittata Recipe
  • READY IN 24 mins

Quick Corn and Pepper Jack Frittata

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    5 mins
  • COOK

    19 mins
  • READY IN

    24 mins

Directions

  1. Preheat broiler. Whisk eggs, milk and cumin in a medium bowl; set aside.
  2. Melt butter over medium heat in a large cast iron or oven-safe skillet. Cook frozen stir-fry vegetables in hot butter for 4 to 5 minutes or until vegetables are tender, stirring occasionally. Add canned corn to skillet.
  3. Pour egg mixture over vegetables in skillet. Cook over medium heat. As eggs set, run a spatula to lift eggs so uncooked portion flows underneath. Continue cooking and lifting eggs until almost set. Sprinkle with cheese.
  4. Broil 4 to 5 inches from heat for 1 to 2 minutes or just until top is set and cheese is melted. Cut into 6 wedges. Serve with salsa.
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Reviews More Reviews

Sep 11, 2013

This was sooooo delicious. It tasted great served at room temp so can be made ahead of time.

 
Feb 20, 2015

Great idea for leftover corn on the cob(after taking it off the cob). Great tasting.

 

3 Ratings

May 23, 2015

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!

 

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Nutrition

  • Calories
  • 205 kcal
  • 10%
  • Carbohydrates
  • 5.8 g
  • 2%
  • Cholesterol
  • 272 mg
  • 91%
  • Fat
  • 14.3 g
  • 22%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 13.5 g
  • 27%
  • Sodium
  • 413 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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