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


  • 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


BEAT eggs in medium bowl. Add corn, 1/3 cup cheese, 1/4 cup cilantro and jalapeños; stir until combined.

HEAT oil in large, nonstick skillet. Add onion; cook, stirring occasionally, until tender. Stir in tortillas; cook for 1 minute. Add egg mixture; stir quickly to distribute ingredients. Reduce heat to low; cover.

COOK for 20 to 25 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese and 2 tablespoons cilantro. Cut into wedges; top with salsa. Season with salt and ground black pepper.
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