Yogurt and Salsa-Topped Corn-Cheddar Frittata
 
 
by:
Serves: 3
Ingredients
  • 6 eggs, beaten
  • Salt and pepper
  • 1 tablespoon olive oil
  • ½ Spanish onion, cut into medium dice
  • ½ green pepper, stemmed, cored, and cut into medium dice
  • 1 ear of corn, kernels cut from the cob
  • ⅔ cup sharp cheddar cheese
  • Salsa
  • Plain yogurt
  • Sliced avocado (we added this after I took the photo)
Instructions
  1. Adjust oven rack to upper position and turn broiler on high. Season eggs lightly with salt and pepper.
  2. Meanwhile, heat oil in a medium ovenproof non-stick skillet over medium-high heat until shimmering. Add onions, peppers, and corn; sauté until tender, seasoning lightly with salt and pepper, 4 to 5 minutes. Shake skillet to evenly distribute vegetables; add eggs. Using a wooden spatula to push back eggs that have set, tilt pan slightly so that uncooked eggs run into empty portion of pan. When eggs start to set around the edges, turn off heat and sprinkle with cheese.
  3. Transfer pan to oven; broil until eggs are puffed, and spotty brown, 3 to 5 minutes. Slide frittata onto a cutting, cut into wedges and serve with a dollop of salsa and yogurt.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/strictly-vegetarian/yogurt-and-salsa-topped-corn-cheddar-frittata/