Total Time
35mins
Prep 10 mins
Cook 25 mins

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

Ingredients Nutrition

Directions

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

5 5

very good and made a nice quick supper, we loved the corn in it , something a little different. I had some cherry tomatoes to use up so I placed them around the top for a little colour. I will be making it again , thanks for posting.

5 5

I used Olive oil instead of butter, and eggbeaters instead of egg whites. I LOVED this recipe. I made it for a brunch and got rave reviews. It was beautiful and very flavorful. I would make this even if I wasn't on Weight Watchers.

4 5

Always looking for new ways to liven up my eggbeaters but until now never considered corn. I ommitted the butter and cooked the vegetables with a bit of olive oil. Replaced the eggs with eggbeaters as well. The results were delicious. Served with grated cheddar cheese on the side for those inclined.