Southwestern Rice Corn Frittata Recipes
SOUTHWESTERN FRITTATA
This tasty egg dish from Mary Relyea of Canastota, New York makes a great breakfast entree, but could easily be served for lunch or dinner, too! Fresh eggs are jazzed up with red tomatoes, onion and green bell pepper, then treated to a topping of savory mozzarella cheese.
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the eggs, milk, salt, mustard, pepper and cayenne; set aside., In a large skillet over medium heat, cook the onion, green pepper and garlic in oil until tender. Add tomato and olives; heat through. , Pour egg mixture over vegetables. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, sprinkle with cheese. Remove from the heat. Cover and let stand for 1-2 minutes or until cheese is melted. Cut into four wedges.
Nutrition Facts : Calories 152 calories, Fat 9g fat (3g saturated fat), Cholesterol 221mg cholesterol, Sodium 320mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges
SOUTHWESTERN RICE
I created this colorful side dish after eating something similar at a restaurant. It complements any Tex-Mex meal wonderfully. Sometimes I add cubes of grilled chicken breast to the rice to make it a meal in itself. -Michelle Dennis, Clarks Hill, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, heat oil over medium-high heat; saute pepper and onion 3 minutes. Add garlic; cook and stir 1 minute., Stir in rice, spices and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes. Stir in remaining ingredients; cook, covered, until heated through.
Nutrition Facts : Calories 198 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 339mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 5g fiber), Protein 7g protein.
SOUTHWESTERN FRITTATA
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
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
SOUTHWESTERN RICE & CORN FRITTATA
Steps:
- 1. Cook brown rice as label directs. 2. Preheat oven to 400. In oven safe nonstick 10 in skillet heat 2 tsp oil over medium high heat until hot. Add onion and cook 2 to 3 minutes or until lightly browned, stirring occasionally. Stir in jalapeno and garlic, cook 30 seconds, stirring. Add frozen corn and cook 1 minute or until corn is thawed, stirring occasionally. Transfer corn mixture to bowl. 3. In bowl, with wire whisk, beat eggs, milk, cilantro, and 1/2 tsp. salt until blended. Stir in rice, corn mixture and cheese. 4. In same skillet, heat remaining 2 tsp oil over medium heat until hot. Pour in egg mixture, cover and cook 3 mins or until it starts to set around the edge. 5. Remove cover and place skillet in oven, bake 20 minutes or until knife inserted comes out clean. Remove frittata from oven let stand 5 mins. 6. To serve loosen frittata from skillet, slide onto platter. Cut into wedges.
CORN AND WILD RICE FRITTERS
From Asparagus to Zucchini, A guide to Cooking Farm Fresh Seasonal Produce. makes 8 large or 24 small
Provided by dicentra
Categories Corn
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients except oil and salsa. Add oil to heavy skillet to a depth of ¼ inch.
- Heat over medium until oil is hot.
- Drop small amounts (2 tablespoons or up to 1/3 cup) of batter into the oil, cooking a few fritters at a time.
- Cook each batch until brown and cooked through. Drain on paper towels and serve with salsa.
Nutrition Facts : Calories 281.4, Fat 4.7, SaturatedFat 2, Cholesterol 61.4, Sodium 206.9, Carbohydrate 51.5, Fiber 3.6, Sugar 2.9, Protein 10.7
SOUTHWEST CORN FRITTATA
Categories Cheese Egg Breakfast Brunch Sauté Vegetarian Kid-Friendly Quick & Easy Corn Summer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 2, can be doubled
Number Of Ingredients 7
Steps:
- Preheat broiler. Whisk eggs in medium bowl to blend. Mix in corn, cheese and 2 tablespoons cilantro. Sprinkle with salt and pepper. Mix in tortillas.
- Heat oil in heavy medium broilerproof nonstick skillet over medium-high heat. Add onion and sauté until just tender, about 5 minutes. Pour egg mixture into skillet and stir to blend. Cover skillet. Cook frittata over low heat until eggs are almost set, about 8 minutes. Uncover skillet; broil frittata until top is set and starting to brown, about 1 minute. Slide frittata onto plate. Sprinkle with remaining 1 tablespoon cilantro. Cut into wedges and serve.
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SOUTHWESTERN FRITTATA RECIPE - ANDIE MITCHELL
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Estimated Reading Time 3 mins
- In a large skillet, heat the oil over medium-high heat. Add the bell pepper and cook, stirring occasionally, until just tender, 3 to 4 minutes. Add the corn, scallions, and rice, season with garlic powder, chili powder, salt, and pepper, and cook, stirring frequently, for 2 minutes. Add the salmon and cilantro and stir to incorporate with the other ingredients.
- Reduce the heat to medium-low. Pour the eggs into the pan and stir with a rubber spatula to blend with the other ingredients. Cook until the frittata has set on the bottom and begins to firm up on top, about 3 minutes.
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Estimated Reading Time 5 mins
- Preheat oven to 400°F. Stir together salt, pepper, chili powder, paprika, oregano, and cumin in a small bowl and set aside.
- Heat a cast iron or oven-safe skillet over medium-high heat and add olive oil. Once heated, add diced potato and onion and cook for 3-4 minutes, stirring occasionally, and then add the garlic. Continue to cook until the onion and potato are golden-brown, stirring occasionally so that all sides of the potato/onion cook evenly.
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Estimated Reading Time 5 mins
- Mince the garlic and dice the zucchini and tomatoes. Add the garlic, zucchini, tomatoes, and corn kernels to a cast iron skillet along with the cumin, salt, and some freshly cracked pepper. Sauté the vegetables over medium heat until the tomatoes have broken down and most of the moisture has evaporated off the bottom of the skillet.
- Meanwhile, preheat the oven to 350 degrees. In a large bowl, whisk together six large eggs and 1/2 cup of milk.
- Once the vegetables have cooked down and most of their juices have evaporated from the skillet, sprinkle the Monterrey jack cheese over top. Pour the egg and milk mixture into the skillet. Move the vegetables around slightly with a fork or spoon to let the egg run underneath them.
- Transfer the skillet to the oven and bake for 30-35 minutes, or until the top is golden brown and puffy. After baking, slice the frittata into six pieces and serve.
SOUTHWESTERN FRITTATA BREAKFAST CASSEROLE
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Estimated Reading Time 4 mins
- In a large skillet, crumble and cook sausage until no longer pink. Drain off excess grease, then add garlic and cook until fragrant—1 to 2 more minutes.
- Lightly coat a 9x13 baking dish with cooking spray. Evenly layer in this order: 1) half the chopped chilies, 2) half the tortilla strips, 3) half of the sausage, and 4) half of the cheese. Repeat the layers with the remaining chilies, tortilla strips, sausage, and cheese.
- In a medium bowl, whisk together the eggs, milk, cumin, onion powder, salt, and pepper. Pour over layered casserole. Place thin slices of tomato over the top, then sprinkle with chili powder (may use more or less to taste). Cover with plastic wrap and refrigerate overnight to "cure".
- The next morning, preheat oven to 375 degrees. Bake casserole for 45-55 minutes, or until the top is golden and the sides are a rich brown color. Allow to set for 5 minutes before cutting into equal pieces. Serve with a dollop of sour cream and salsa, if desired.
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Estimated Reading Time 4 mins
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