Ingredients for Spicy Mexican Frittata
- Fresh Jalapeno Pepper
- Garlic Clove
- Tomatoes
- Ground Coriander
- 1 teaspoon chili powder
- 1/2 medium onion, chopped
- Frozen Corn
- 4 large egg whites
- Eggs
- Skim Milk
- 1/2 teaspoon salt
- Black Pepper
- Mozzarella Cheese
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How to Make Spicy Mexican Frittata
- Preheat oven to 350°F (175°C).
- In a food processor or blender, combine jalapenos and garlic. Process until finely chopped.
- Add chopped tomatoes, coriander, and chili powder to the food processor. Process until the tomato mixture is almost smooth.
- Spray a 10-inch oven-safe skillet with nonstick cooking spray. Heat over medium heat.
- Add chopped onion to the skillet and cook, stirring occasionally, until softened (about 3-5 minutes).
- Stir in the tomato mixture and corn. Cook for 3-4 minutes, or until most of the liquid has evaporated.
- In a medium bowl, whisk together egg whites, whole eggs, skim milk, salt, and pepper until well combined.
- Pour the egg mixture evenly over the vegetable mixture in the skillet.
- Cook over medium heat for 2 minutes, or until the edges begin to set.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are set and the top is lightly golden brown.
- Remove from oven and sprinkle with shredded cheese.
- Let stand for 3-4 minutes before cutting into wedges and serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
9g
Fat
9g
Carbs
7g
