Southwestern Corn Frittata

By á-174942

Ingredients

• 8 large eggs
• 1 cup whole-kernel corn
• 1 cup shredded Monterey Jack cheese divided
• 1/4 cup chopped cilantro
• 1 tablespoon Ortega diced jalapeños or more to taste
• 2 tablespoons olive oil
• 1 small onion chopped
• 6 corn tortillas - (6" dia) coarsely chopped
• 2 tablespoons chopped cilantro
• 3/4 cup 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.

This recipe yields 6 servings.