CORN AND GREEN CHILI FRITTATA (WW 4 POINTS)
The green chiles you;ll find in squat little cans in the Mexican aisle of your supermarket are extremely mild, as they are usually seedless Anaheim peppers. If you prefer a little more spice with your eggs, substitue a jalapeno or two - fresh or canned - for the green chiles. Found in the Momentum Cookbook
Provided by Tee Angel
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together the eggs, corn, chiles, milk, thyme, salt, black pepper and pepper sauce in a large bowl.
- spray a medium nonstick skillet with nonstick spray and set over medium heat. Add the egg mixture and sprinkle with the tomatoes. Cover and cook until the eggs are set, about 15 minutes. Cut the frittata into 4 wedges. Serve hot, warm, or at room temperature.
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Ashtyn Gravett
[email protected]This is one of my favorite frittata recipes. It's so easy to make and it's always delicious.
Anasgamingyt
[email protected]This frittata was a little bland for my taste. I think I'll add some more spices next time.
Rafi Troeman
[email protected]I'm not a huge fan of corn, but I really enjoyed this frittata. The green chiles added a nice bit of spice and the eggs were cooked perfectly.
Shaimah Namukwana
[email protected]This frittata was a great way to use up some leftover corn and green chiles. It was quick and easy to make, and it was very tasty.
Hailey Reinert
[email protected]I've made this frittata several times now and it's always a hit. It's so easy to make and it's always delicious. I love that it's a healthy option too.
Alohan Osas
[email protected]This frittata was delicious! I made it for breakfast this morning and it was the perfect start to my day. The corn and green chiles added a nice bit of flavor and the eggs were cooked perfectly. I will definitely be making this again.