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Source: Nestle® Very Best Meals

Southwestern Corn Frittata
A perfect entree for a Southwestern-themed brunch or luncheon. An easy-to-make bold-flavored frittata.
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Serves: 6
Prep Time: 10 minutes
Cook Time: 35 minutes
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8 large eggs
1 cup whole kernel corn
1 cup shredded Monterey Jack cheese, divided
1/4 cup chopped cilantro
1 tablespoon or more ORTEGA® Diced Jalapenos
2 tablespoons olive oil
1 small onion, chopped
6 (6-in.) corn tortillas, coarsely chopped
2 tablespoons chopped cilantro
3/4 cup ORTEGA® Thick & Chunky Salsa, warmed

BEAT eggs in medium bowl. Add corn, 1/3 cup cheese, 1/4 cup cilantro and jalapenos; 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.

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