Southwestern Corn Frittata Recipes

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SOUTHWESTERN FRITTATA



Southwestern Frittata image

This colorful frittata can turn a brunch or light dinner into a fiesta. Tastes great served with potatoes and fruit on the side

Provided by TishT

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

2 teaspoons butter
2/3 cup red onion, chopped
2/3 cup sweet red pepper, chopped
1 cup fresh whole kernel corn or 1 cup frozen whole kernel corn
1 jalapeno pepper, seeded and finely chopped
4 eggs
6 egg whites
1/3 cup finely chopped fresh cilantro
1/2 teaspoon salt (optional)
1 pinch ground black pepper

Steps:

  • Coat a large (oven usable) skillet with no-stick spray.
  • Add the butter and melt over medium heat.
  • Add the onions and red peppers; cook, stirring, for 3 minutes.
  • Add the corn and jalapeño peppers; cook, stirring, for 3 minutes.
  • In a small bowl, lightly beat together the eggs, egg whites, cilantro, salt and black pepper.
  • Add to the pan and swirl to evenly distribute the mixture.
  • Cook for 5 minutes, gently lifting the egg mixture from the sides of the pan with a spatula as it becomes set.
  • Cook until the eggs are set on the bottom but still moist on the top.
  • Remove from the heat.
  • Broil for 1 minute, or until the top is golden.
  • Use a spatula to loosen the frittata from the skillet and slide it onto a serving plate.
  • Cut into wedges to serve.

Nutrition Facts : Calories 168.4, Fat 7.5, SaturatedFat 2.8, Cholesterol 216.5, Sodium 300.1, Carbohydrate 12.9, Fiber 1.8, Sugar 4, Protein 13.3

SOUTHWESTERN FRITTATA



Southwestern Frittata image

This recipe is a modified version of the Southwestern Frittata served at the Joshua Grindle Inn. A wonderful B&B in Mendocino, Ca. I have modified it to more suit my family's tastes. Prepare the night before, and just pop into the oven in the morning for a special breakfast. We always have this as Christmas breakfast. It is in the oven baking while we open presents. You can use egg substitute, but if you do, add additional 1/2 to 1 cup grated cheese. Also, if you like spicy, increase green chilies to 14 oz, and use 1/2 teaspoon Cumin. You can also use corn tortillas instead of the whole wheat.

Provided by Simply Chris

Categories     Breakfast

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 14

8 whole wheat tortillas
7 ounces diced green chilies
2 cups shredded monterey jack cheese
2 cups shredded sharp cheddar cheese
1 cup onion, chopped
3 garlic cloves, minced
4 medium tomatoes, diced
10 eggs, beaten
3/4 cup milk
1/4 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
paprika (optional)
cooking spray

Steps:

  • Lightly spray a 9x13-inch baking dish.
  • Mix the onion, garlic and cheeses.
  • Mix the chilies and chopped tomatoes.
  • Cut or tear the tortillas into 1 inch strips.
  • Spread 1/3 of the chili and tomato mixture in the bottom of the pan.
  • Top with 1/3 of the tortilla strips.
  • Cover with 1/3 of the cheese mixture.
  • Repeat layers until all ingredients are used.
  • Beat eggs and milk together with the Cumin, Salt and Pepper.
  • Pour the egg mixture over the the layers.
  • Sprinkle with the paprika.
  • Cover with foil and refrigerate overnight.
  • Next morning, preheat oven to 350 degree.
  • Remove foil and bake for 45 minutes.

SOUTHWESTERN FRITTATA



Southwestern Frittata image

Looking for a skillet meal? Then check out this Southwestern frittata made using eggs, bell pepper and corn - made ready in 25 minutes!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 25m

Yield 4

Number Of Ingredients 10

8 eggs
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon coarse ground black pepper
2/3 cup chopped red bell pepper
2/3 cup frozen whole kernel corn, thawed
3 tablespoons chopped fresh cilantro or parsley
2 tablespoons chopped onion
1/2 cup shredded taco-seasoned cheese blend (2 oz)

Steps:

  • Heat oven to 350°F. In medium bowl, beat eggs, water, salt, cumin and pepper with wire whisk until blended. In small bowl, mix remaining ingredients except cheese.
  • Spray 10-inch ovenproof skillet with cooking spray; heat over medium-high heat. Pour egg mixture into hot skillet. Reduce heat to medium; spoon vegetable mixture over egg mixture. Cook 5 minutes, lifting edges occasionally and tipping skillet to allow uncooked egg mixture to flow to bottom of skillet. Sprinkle with cheese.
  • Place skillet in oven; bake 9 to 10 minutes or until eggs are set. Cut into wedges to serve.

Nutrition Facts : Calories 240, Carbohydrate 9 g, Cholesterol 435 mg, Fat 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 4 g, TransFat 0 g

SOUTHWEST FRITTATA



Southwest Frittata image

Typically a frittata not a formal dish and thrown together with leftovers. Frittatas have become very popular in recent years with cooks coming up with creative combinations. This Southwest frittata is a great example of this. A hash of spicy sausage, peppers, onions, and potatoes elevates this to a more formal dish. Pepper jack...

Provided by julie merriman

Categories     Eggs

Number Of Ingredients 12

1 lb spicy breakfast sausage
1 medium onion, thinly sliced
1 large red bell pepper, thinly sliced
1 jalapeno, finely minced
4 clove garlic, grated
2 c yukon gold potatoes, diced
8 large eggs
1/4 c milk
2 tsp fresh dill, minced
1 1/2 c pepper jack cheese, shredded
1/2 c sour cream
1 c fresh pico de guillo

Steps:

  • 1. Preheat oven to 350. In a 12-inch cast iron pan or large ovenproof sauté pan, add oil and sausage.
  • 2. Cook, stirring often to break up the sausage until no longer pink - about 5 minutes.
  • 3. Remove sausage to a paper towel-lined plate with a slotted spoon and set aside.
  • 4. Into the pan, add the onion, pepper, jalapeno, and garlic. Season with salt and pepper. Cook, stirring often until veggies are softened - about 8 minutes.
  • 5. Add the sausage back into the pan and stir to combine.
  • 6. Add the potatoes and stir.
  • 7. In a bowl, whisk together the eggs and milk. Season with salt, pepper, and dill.
  • 8. Pour egg mixture over top of the hash tilting the pan to evenly distribute the eggs.
  • 9. Sprinkle the cheese over top and place pan in the oven.
  • 10. Cook until cheese is bubbly and browned and eggs are done about 10 minutes.
  • 11. Remove from oven and invert the frittata onto a cutting board or serving platter. Or, this can be served from the pan. Slice and serve with a dollop of sour cream and the pico de gallo.

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