Southwestern Frittata

Southwestern Frittata

Looking for a skillet meal? Then check out this Southwestern frittata made using eggs, bell pepper and corn - made ready in 25 minutes!

Prep Time

15

Minutes

Total Time

25

Minutes

Makes

4

servings

8
eggs
1/4
cup water
1/2
teaspoon salt
1/2
teaspoon ground cumin
1/4
teaspoon coarse ground black pepper
2/3
cup chopped red bell pepper
2/3
cup frozen whole kernel corn, thawed
3
tablespoons chopped fresh cilantro or parsley
2
tablespoons chopped onion
1/2
cup shredded taco-seasoned cheese blend (2 oz)
  1. Heat oven to 350°F. In medium bowl, beat eggs, water, salt, cumin and pepper with wire whisk until blended. In small bowl, mix remaining ingredients except cheese.
  2. Spray 10-inch ovenproof skillet with cooking spray; heat over medium-high heat. Pour egg mixture into hot skillet. Reduce heat to medium; spoon vegetable mixture over egg mixture. Cook 5 minutes, lifting edges occasionally and tipping skillet to allow uncooked egg mixture to flow to bottom of skillet. Sprinkle with cheese.
  3. Place skillet in oven; bake 9 to 10 minutes or until eggs are set. Cut into wedges to serve.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty Tip:
Reduced-fat shredded Cheddar cheese can be substituted for the taco-seasoned cheese blend.
Serve this low-carb, high-nutrient frittata with a slice of toast, fresh fruit and a glass of skim milk.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 240
    • (Calories from Fat 140),
  • Total Fat 15g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 435mg;
  • Sodium 820mg;
  • Total Carbohydrate 9g
    • (Dietary Fiber 1g,
    • Sugars 4g),
  • Protein 17g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.