Recipe
Breakfast
Corn and Avocado Frittata
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 8 Hy-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 | ||
| ½ red bell pepper, seeded and thinly sliced into rings | ||
| ¼ c. thinly sliced green onions | ||
| ½ c. shredded sharp white cheddar cheese | ||
| 1 avocado, pitted and thinly sliced |
Directions
- Preheat broiler.
- In a medium bowl, combine eggs, cilantro, salt and black pepper; set aside.
- 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.
- 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.
- 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.