Southwestern Corn Frittata

By cecelia26_

Ingredients

• 8 large eggs
• 1 cup whole-kernel corn
• 1 cup shredded Monterey Jack cheese, divided
• 1/4 cup chopped cilantro
• 1 tablespoon or more ORTEGA Diced Jalapeños
• 2 tbls. olive oil
• 1 small onion, chopped
• 6 (6-in.) corn tortillas, coarsely chopped
• 1 tbl. chopped cilantro
• 3/4 cups ORTEGA Salsa - Thick & Chunky (Medium), warmed

Preparation

Step 1

BEAT eggs in medium bowl. Add corn, 1/3 cup cheese, 1/4 cup cilantro and jalapeños; stir until combined.

HEAT oil in large, nonstick skillet. 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 2 tablespoons cilantro. Cut into wedges; top with salsa. Season with salt and ground black pepper.