Southwest Corn Frittata with Crunchy Tortilla Ribbons
Add corn, cheese, cilantro, and crispy tortilla strips to a frittata and serve for a Southwestern-themed breakfast, brunch or dinner.
Servings Prep Time
4 servings 25minutes
Cook Time
20minutes
Servings Prep Time
4 servings 25minutes
Cook Time
20minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.