jalapeno corn frittata
Who doesn't love a one-skillet dish? This dish is great for dinner or a brunch. Prep time does not include time to cook rice.
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prep time
20 Min
cook time
20 Min
method
Bake
yield
6 serving(s)
Ingredients
- 2 cups cooked brown rice (can use white rice if preferred)
- 4 teaspoons olive oil
- 1 small onion, finely chopped
- 1 jalapeno pepper, finely chopped (can use pickled jalapeno)
- 1-2 garlic cloves, pressed or minced
- 1 cup frozen corn
- 8 large eggs
- 1/4 cup milk
- 1/4 cup cilantro, chopped
- 1/2 teaspoon salt
- 1/2 cup monterrey jack cheese or mexican blend cheese, shredded
- bottled salsa (optional), avocado slices and/or sour cream. sprinkle with additional cilantro to your liking.
How To Make jalapeno corn frittata
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Step 1Cook rice and set aside. Preheat oven to 400 degrees F.
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Step 2Using an oven-safe nonstick skillet, heat 2 tsp. oil over medium heat. Add onions and cook until soft and translucent. Add jalapeno and garlic and cook about 1 minute - stir constantly.
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Step 3Add corn to skillet and saute until thawed. Transfer mixture to a bowl.
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Step 4Beat eggs, milk, cilantro and salt in a large bowl until mixed well. Add rice and corn mixture to the bowl along with the cheese. Mix well.
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Step 5In the oven-proof skillet, ad the remaining olive oil over medium heat. Add egg mixture and cover skillet - cook approx. 3 minutes. Mixture should start to set around the edge.
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Step 6Remove the lid and place the skillet into the oven. Bake approx. 20 minutes or until center is set and the edges separate from the pan easily. Let frittata sit for 5 minutes before serving.
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Step 7Slide frittata onto a plate and cut into slices. Garnish with salsa, if desired. Serve along side a nice side salad and you have a great meal.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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