Photo: Dragne Marius
Quick Corn and Pepper Jack Frittata
8 ingredients
5 min + 19 min
6 servings
openrecipes
"A delightful vegetable frittata with Mexican-style flavors of peppers and salsa is a snap to make. It will be a star in your next brunch menu."
Estimated Nutrition (whole recipe, rough)
603
Calories
27g
Protein
36g
Fat
48g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Jalapeno Pepper | 1 pepper (14g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 eggs, lightly beaten
- 1/2 cup milk
- 1/2 teaspoon cumin
- 1 tablespoon butter
- 2 cups frozen pepper and onion stir-fry mix
- 1 (15.25 ounce) can Del Monte® Whole Kernel Corn, drained
- 3/4 cup shredded Monterey jack cheese with jalapeno peppers
- 3/4 cup salsa
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes