Prep: 10 Mins Cook: 35 Mins

A perfect entrée for a Southwestern-themed brunch or luncheon. An easy-to-make bold-flavored frittata.

Southwestern Corn Frittata

Ingredients

  • 8 large eggs
  • 1 cup whole-kernel corn
  • 1 cup shredded Monterey Jack cheese, divided
  • 1/4 cup chopped cilantro
  • 1 tablespoon or more ORTEGA Diced Jalapeños
  • 2 tbls. olive oil
  • 1 small onion, chopped
  • 6 (6-in.) corn tortillas, coarsely chopped
  • 2 tbls. chopped cilantro
  • 3/4 cups ORTEGA Salsa - Thick & Chunky (Medium), warmed

Directions

  • 8 large eggs
  • 1 cup whole-kernel corn
  • 1 cup shredded Monterey Jack cheese, divided
  • 1/4 cup chopped cilantro
  • 1 tablespoon or more ORTEGA Diced Jalapeños
  • 2 tbls. olive oil
  • 1 small onion, chopped
  • 6 (6-in.) corn tortillas, coarsely chopped
  • 2 tbls. chopped cilantro
  • 3/4 cups ORTEGA Salsa - Thick & Chunky (Medium), warmed
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