Southeast Dairy Association - southwest corn frittata

Southwest Corn Frittata with Tortilla Ribbons

Add corn, cheese, cilantro, and crispy tortilla strips to a frittata and serve for a Southwestern-themed breakfast, brunch or dinner.
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 4


  • 3 (6-inch) corn tortillas cut into 12 inch ribbons, divided
  • 1 cup egg substitute
  • 1 cup frozen corn kernels, thawed
  • 34 cup grated Cabot 50% Light Cheddar cheese
  • 2 tablespoons chopped fresh cilantro , divided
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • Chunky tomato salsa


  1. Heat oven to 350°. Bake two of the cut tortillas in the oven 3-5 minutes until crisp and lightly browned. Sprinkle with salt. Set aside.
  2. Whisk egg substitute in medium bowl to blend. Mix in corn, cheese and 1 tablespoon cilantro. Sprinkle with salt and pepper. Mix in remaining tortilla strips.
  3. Heat oil in a nonstick skillet over medium-high heat. Add onion and sauté 5 minutes or until golden. Pour egg mixture into skillet and stir to blend. Cover skillet.
  4. Cook over low heat 8 minutes or until eggs are almost set. Uncover skillet; sprinkle with remaining cilantro, cut into wedges. Serve with tortilla ribbons and salsa.


Source of recipe: Cabot Creamery

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