Southwest Corn Frittata with Tortilla Ribbons
Add corn, cheese, cilantro, and crispy tortilla strips to a frittata and serve for a Southwestern-themed breakfast, brunch or dinner.
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PREP TIME: 25 minutes
COOK TIME: 20 minutes
SERVINGS: 4
TOTAL TIME: 45 minutes
Ingredients
3 (6-inch) corn tortillas cut into 1⁄2 inch ribbons, divided
1 cup egg substitute
1 cup frozen corn kernels, thawed
3⁄4 cup grated Cabot 50% Light Cheddar cheese
2 tablespoons chopped fresh cilantro , divided
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
1 tablespoon olive oil
1 small onion, chopped
Chunky tomato salsa
Notes
Source of recipe: Cabot Creamery
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Instructions
Heat oven to 350°. Bake two of the cut tortillas in the oven 3-5 minutes until crisp and lightly browned. Sprinkle with salt. Set aside.
Whisk egg substitute in medium bowl to blend. Mix in corn, cheese and 1 tablespoon cilantro. Sprinkle with salt and pepper. Mix in remaining tortilla strips.
Heat oil in a nonstick skillet over medium-high heat. Add onion and sauté 5 minutes or until golden. Pour egg mixture into skillet and stir to blend. Cover skillet.
Cook over low heat 8 minutes or until eggs are almost set. Uncover skillet; sprinkle with remaining cilantro, cut into wedges. Serve with tortilla ribbons and salsa.