Mexican Frittata



  • 4 NestFresh Eggs, beaten
  • 1 Can (8.5oz) cream style corn
  • 2 to 3 Teaspoons drained finely chopped jalapeno nacho slices
  • 1/2 Teaspoon onion powder
  • 1/2 Teaspoon ground cumin
  • 1 Teaspoon cooking oil
  • 1/2 Cup bottled salsa
  • 1/2 Cup (2oz) shredded Monterey Jack Cheese


In medium bowl, stir corn, jalapenos and seasonings into beaten eggs. In 10-inch omelet pan or skillet over high heat, heat oil until just hot enough to sizzle a drop of water. Pour in egg mixture. Reduce heat to medium. Cover and cook until eggs are almost set, about 8 to 10 minutes. Remove from heat. Drizzle with salsa and sprinkle with cheese. Cover and let stand until eggs are completely set and cheese is melted, about 5 minutes. Cut into wedges and serve from pan, or either slide from pan or invert onto serving platter.

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