Wednesday, March 25, 2009

BSI: Egg (Skillet Corn Frittata)

I love, love, love eggs and breakfast! I can eat breakfast morning, noon, or night. Johnny's not such a big egg or breakfast person, but I've slowly worked in some recipes he appreciates. This is one of them!

My mom got me this Pillsbury cookbook of Breakfasts and Lunches for families on the go-go-go! It was only .55¢ at a thrift store, but is packed cover to cover with great, cheap recipes that go together in minutes. Nutritional information for each recipe is listed right below. This comes in at 340 calories, 16 g protein, 21 g carbs for 1/4 of the recipe.

I've made this once before, but we both agreed this second time was a lot better, and it even gave me ideas for alterations in the future.

Easy Skillet Corn Frittata

3 Tbsp margarine or butter
1/4 cup sliced green onions (I used yellow)
12 oz. can Green Giant "Mexicorn" (corn with red and green bell peppers)
6 eggs, well beaten
1/3 cup milk
1/2 tsp oregano or basil
dash pepper and salt
1 small tomato, peeled, sliced (peeled?!)
1 small green pepper, cut in rings
1/2 cup shredded Swiss or Cheddar cheese

In an 8 or 9-inch skillet, melt margarine; saute onions until tender. Stir in corn. (I used the Green Giant "Southwestern Corn" that was right next to the "Mexicorn" - basically the same, but it also has black beans!)

In medium bowl, combine eggs, milk, oregano, salt and pepper; mix well. Pour egg mixture over vegetables. Cover; cook over medium-low heat 10 to 12 minutes or until mixture is set (top will remain moist).

Arrange tomato and green pepper on top of cooked egg mixture; sprinkle with cheese. Cover and cook until cheese melts, about 5 minutes. Cut into wedges to serve. 4 servings. (We find it's actually ~3 servings.. but maybe we're just pigs. Oink, oink.)

We each ate about 1/3 of the recipe for a hearty dinner-sized portion. I served alongside a hashbrown patty (cooked in the toaster oven), and some fresh mango slices. Johnny put a little sour cream on his, and I thought salsa might be another good idea. Since I'm not a huge fan of tomatoes, I think the next time I might add some sliced avacado to the top as well!

Fun fact: Whenever I cook a frittata, we spend the entire night singing "Hakuna Frittata" to the tune of The Lion King song. hahaha

Give-away 3 is still going on here (at the bottom of the post) until Sunday!


Anonymous said...

beautiful fritatta!!!

Anonymous said...

That looks great! I am going to do my BSI tonight I think - the last time I think I'll have a chance as from tomorrow night on I'll be at the hospital with hubby!

Jessica said...

I don't know, yours looks great! Eggs and cheese is tough to beat!

Anonymous said...

Wow, that's pretty fancy stuff!!

Laura said...

Oh dang that looks GOOD!!

Alexis AKA MOM said...

Looks delish! I'm now following :)

Aubree Cherie said...

I love eggs too, this looks great! The pepper and tomato slices make it look so gorgeous too! Yum :)

~Aubree Cherie