Looking for a skillet meal? Then check out this Southwestern frittata made using eggs, bell pepper and corn - made ready in 25 minutes!
Southwestern Frittata
- Prep Time 15 min
- Total 25 min
- Servings 4
- Ingredients 10
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)
Instructions
-
Step1Heat 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.
-
Step2Spray 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.
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Step3Place skillet in oven; bake 9 to 10 minutes or until eggs are set. Cut into wedges to serve.
Nutrition
240
Calories
15g
Total Fat
17g
Protein
9g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 240
- Calories from Fat
- 140
- Total Fat
- 15g
- 24%
- Saturated Fat
- 6g
- 31%
- Trans Fat
- 0g
- Cholesterol
- 435mg
- 146%
- Sodium
- 820mg
- 34%
- Potassium
- 280mg
- 8%
- Total Carbohydrate
- 9g
- 3%
- Dietary Fiber
- 1g
- 6%
- Sugars
- 4g
- Protein
- 17g
% Daily Value*:
- Vitamin A
- 35%
- 35%
- Vitamin C
- 40%
- 40%
- Calcium
- 15%
- 15%
- Iron
- 10%
- 10%
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 Choice
1/2Tips from the Betty Crocker Kitchens
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