Corn and Avocado Frittata

Recipe

Breakfast
Corn and Avocado Frittata

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Recipe Data

4
Servings
30min
Prep
30min
Total

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Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
8Hy-Vee large eggs, lightly beaten
1 tbsp.cilantro leaves
¼ tsp.Hy-Vee salt
¼ tsp.Hy-Vee black pepper
2 tbsp.Hy-Vee Select olive oil
1 ½ c.fresh corn
½red bell pepper, seeded and thinly sliced into rings
¼ c.thinly sliced green onions
½ c.shredded sharp white cheddar cheese
1avocado, pitted and thinly sliced

Directions

  1. Preheat broiler.
  2. In a medium bowl, combine eggs, cilantro, salt and black pepper; set aside.
  3. In a large broiler-proof skillet, heat oil over medium heat. Add corn, red pepper and green onions. Cook, uncovered, over medium heat about 5 minutes or until vegetables are crisp-tender, stirring occasionally. Remove pepper rings; set aside.
  4. Pour egg mixture over vegetable mixture in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist). Top with reserved pepper rings and sprinkle with cheese.
  5. Place skillet under broiler 4 to 5 inches from heat. Broil for 1 to 2 minutes or until top is just set and cheese melts. Top with avocado slices before serving.

Nutrition facts

Servings

390 Calories per serving

Amounts Per Serving

  • Total Fat: 26g
  • Cholesterol: 385mg
  • Sodium: 400mg
  • Total Carbohydrates: 17g
  • Protein: 19g

Daily Values

0%
Vitamin A 30%
0%
Vitamin C 50%
0%
Iron 15%
0%
Calcium 15%

Recipe Source:

Hy-Vee Seasons Back to School 2014.