A perfect entre for a Southwestern-themed brunch or luncheon. An easy-to-make bold-flavored frittata.
8 large eggs
1 cup whole-kernel corn
1 cup shredded Monterey Jack cheese, divided use
1/4 cup chopped cilantro
1 tablespoon or more ORTEGA Diced Jalapeos
2 tablespoons olive oil
1 small onion, chopped
6 (6-inch) corn tortillas, coarsely chopped
2 tablespoons chopped fresh cilantro
3/4 cup ORTEGA Salsa – Thick & Chunky (Medium), warmed
Beat eggs in medium bowl. Add corn, 1/3 cup cheese, 1/4 cup cilantro and jalapeos; 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.
Makes 6 servings.