Southwest Corn Frittata
Serving Size: Serves 2, can be doubled
4 large eggs
1 cup, from about 2 ears fresh corn kernels or frozen thawed
1/2 cup packed grated Monterey jack Cheese with Jalapenos
3 Tablespoons chopped fresh cilantro
2 6-inch corn tortillas, cut into small wedges
1 Tablespoon Extra Virgin Olive Oil
1 cup chopped onion
Adapted From: Epicurious.com
Serve with avocado slices and salsa along with a fruit salad for a quick dinner.
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 broiler-proof nonstick skillet over medium-high heat. Add onion and saute 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.