Individual Pepper & Corn Frittatas Recipe

Name: Individual Pepper & Corn Frittatas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp. extra virgin olive oil; 2 medium-sized red bell peppers, diced; 8 green onions (white and light green parts), sliced; 1 1/2 cups fresh or frozen white or yellow corn kernels; 1 Tbs. dried oregano; 2 tsp. ground cumin; 1/2 tsp. salt; 1/4 tsp. Ancho chile powder; 3 large eggs; 1 1/2 cups liquid egg whites or 12 large egg whites; 1/4 cup plain soymilk, milk or water; 3/4 cup shredded Monterey jalapeno jack cheese or soy jalapeno cheese; 1 plum tomato, cut into 8 equal slices; 2 Tbs. chopped fresh cilantro, for garnish, optional

Servings: persons

2 tsp. extra virgin olive oil
2 medium-sized red bell peppers, diced
8 green onions (white and light green parts), sliced
1 1/2 cups fresh or frozen white or yellow corn kernels
1 Tbs. dried oregano
2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. Ancho chile powder
3 large eggs
1 1/2 cups liquid egg whites or 12 large egg whites
1/4 cup plain soymilk, milk or water
3/4 cup shredded Monterey jalapeno jack cheese or soy jalapeno cheese
1 plum tomato, cut into 8 equal slices
2 Tbs. chopped fresh cilantro, for garnish, optional

1
Preheat oven to 375F.
2
Coat 8 6-oz.
3
ramekins or oven-proof custard cups with nonstick cooking spray.
4
Set ramekins on baking sheet.
5
In 12-inch nonstick skillet, heat oil over medium-high heat.
6
Add red peppers, green onions and corn, and cook, stirring often, 3 minutes, or until vegetables are tender.
7
Remove from heat, stir in oregano, cumin, salt and chile powder.
8
Let cool.
9
In large bowl, whisk whole eggs, egg whites and soymilk.
10
Add cheese and cooled vegetables, and stir well.
11
Divide mixture among prepared ramekins.
12
Top each frittata with a tomato slice.
13
Bake 30 to 35 minutes, or until frittatas are set, golden brown and puffy.
14
Let sit 5 minutes.
15
Sprinkle with cilantro, and serve.

617

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tsp. extra virgin olive oil, 2 medium-sized red bell peppers, diced, 8 green onions (white and light green parts), sliced, 1 1/2 cups fresh or frozen white or yellow corn kernels, and more.

Yes, Individual Pepper & Corn Frittatas falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Individual Pepper & Corn Frittatas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions