Southeast Dairy Association - southwest corn frittata


Southwest Corn Frittata with Crunchy Tortilla Ribbons

Add corn, cheese, cilantro, and crispy tortilla strips to a frittata and serve for a Southwestern-themed breakfast, brunch or dinner.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Servings: 4


  • 3 (6-inch) corn tortillas cut into 1/2 inch ribbons, divided
  • 1 cup egg substitute
  • 1 cup frozen corn kernels, thawed
  • 3/4 cup grated Cabot 50% Light Cheddar cheese
  • 2 tablespoons chopped fresh cilantro , divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • Chunky tomato salsa


  • 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.
  • 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.
  • 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.
  • 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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