Boistfort Valley Farm
Community Supported Recipe Box

Southwest Corn Frittata


  • 4 large eggs
  • 1 cup fresh corn kernels (from about 2 ears of corn)
  • 1/2 cup (packed) grated Monterey Jack cheese with jalapeños
  • 3 tablespoons chopped fresh cilantro
  • 2 6-inch-diameter corn tortillas, cut into small wedges
  • 1 tablespoon olive oil
  • 1 cup chopped onion


dish: main
season: summer, fall

Preheat broiler. Whisk eggs in medium bowl to blend. Mix in corn, cheese and 2 tablespoons cilantro. Sprinkle with salt and pepper. Mix in tortillas.

Heat oil in heavy medium broilerproof nonstick skillet over medium-high heat. Add onion and sauté until just tender, about 5 minutes. Pour egg mixture into skillet and stir to blend. Cover skillet. Cook frittata over low heat until eggs are almost set, about 8 minutes. Uncover skillet; broil frittata until top is set and starting to brown, about 1 minute. Slide frittata onto plate. Sprinkle with remaining 1 tablespoon cilantro. Cut into wedges and serve.

Adapted from Bon Appétit, August 1998