Preheat broiler to HIGH.
This frittata is made with corn, jalapeno pepper, pepper jack cheese, and other delicious flavors. Plus, it cooks in a skillet!
Servings and Ingredients
|2 tbsp. Hy-Vee canola oil|
|1 ¼ c. Hy-Vee frozen corn, plus additional for topping|
|1 fresh jalapeno pepper, seeded and chopped|
|1 tsp. Hy-Vee chili powder|
|10 eggs, lightly beaten|
|1 c. Hy-Vee shredded pepper jack cheese|
|½ (14.5-oz.) can Hy-Vee diced tomatoes, drained|
|¼ c. green onions, sliced|
Things To Grab
- 10-inch broiler-proof skillet
Heat oil in a 10-inch broiler-proof skillet over medium-high heat. Add 1-1/4 cups corn, jalapeno pepper, and chili powder. Cook for 5 minutes or until corn is crisp-tender, stirring occassionally.
Combine eggs and cheese; pour into 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 egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set and surface is still moist.
Place skillet under broiler 4 inches from heat. Broil for 2 to 3 minutes or until top is just set. Top with tomatoes, additional cooked corn, and green onions.
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 395mg
- Sodium: 330mg
- Total Carbohydrates: 10g
- Protein: 20g