Green Pepper & Corn Frittata

(4 servings)

  • 1 and 1/2 cup fresh (or thawed frozen) corn kernels
  • 1/2 cup pimentos - chopped
  • 1/4 cup lowfat milk
  • 4 large eggs
  • 1 medium green pepper - sliced into thin strips
  • 1 small onion - diced
  • 2 Tablspoons Romano cheese
  • 2 teaspoons olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 to 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
Preheat oven to 350 degrees.

In a medium mixing bowl, beat the eggs with the milk, salt, pepper, chili powder and cumin. Cover and set aside.

In a large OVENPROOF frying pan over medium heat, saute the onion and green pepper until tender (about 5 minutes). Add the corn, pimentos and oregano and cook for an additional 5 minutes - stirring occassionaly. Reduce heat to medium-low.

Whisk the egg mixure a couple times and pour over the vegetables in the frying pan.

Cook on the stove top until the eggs begin to set.

Sprinkle evenly with cheese and transer frying pan to the oven.

Bake until the eggs are fully set - 7 to 10 minutes.

Remove for oven. Let set 1 minute.

Cut into wedges and serve.

Serve with toast and salsa for nice Southwestern breakfast.

Mr Breakfast would like to thank BethH for this recipe.

Recipe number 1713. Submitted 4/10/2006.