Yogurt and Salsa-Topped Corn-Cheddar Frittata
by: Three Many Cooks
- 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
- Plain yogurt
- Sliced avocado (we added this after I took the photo)
- Adjust oven rack to upper position and turn broiler on high. Season eggs lightly with salt and pepper.
- 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.
- 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.
That sounds yummy and easy! I think I will give it a try…
We need more recipes like this! I think that there are way more people than there used to be, that are pooped at the end of the day and even though they love leisurely cooking, at the end of eight or nine hours, plus commute time, the idea of cooking a delicious & nutritious meal is too much to bear. Thank you, Maggy for speaking up for us! BTW the frittata looks delish!
Thanks, Sylvia. I will try and create some more easy, weeknight recipes.
Natalie @ Cooking for My Kids says
Just added to my “recipes I must try” board. Yummy!
I love using leftovers in my frittatas but I never thought of using corn. Thanks.