Quick Corn and Pepper Jack Frittata – a delicious recipe with eggs, milk, cumin, butter, pepper, Del Monte. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat broiler.
2
Whisk eggs, milk and cumin in a medium bowl; set aside.
3
Melt butter over medium heat in a large cast iron or oven-safe skillet.
4
Cook frozen stir-fry vegetables in hot butter for 4 to 5 minutes or until vegetables are tender, stirring occasionally.
5
Add canned corn to skillet.
6
Pour egg mixture over vegetables in skillet.
7
Cook over medium heat.
8
As eggs set, run a spatula to lift eggs so uncooked portion flows underneath.
9
Continue cooking and lifting eggs until almost set.
10
Sprinkle with cheese.
11
Broil 4 to 5 inches from heat for 1 to 2 minutes or just until top is set and cheese is melted.
12
Cut into 6 wedges.
13
Serve with salsa.
476
kcal
Calories
31
g
Fat
16
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 eggs, lightly beaten, 1/2 cup milk, 1/2 teaspoon cumin, 1 tablespoon butter, and more.
Yes, Quick Corn and Pepper Jack Frittata 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.
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