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!

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Prep Time 15 min
Total Time 25 min
Servings 4

Ingredients

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)

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Directions

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.