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Cook'n with Betty Crocker 
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Southwestern Frittata |
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Serves: 6 Print this RecipeServing corn bread will add a further touch of southwestern flavor to this festive quickie. 1/2 cup chopped onions (about 1 medium) 6 eggs 1/2 cup milk 1/2 teaspoon chili powder 1/4 teaspoon dried oregano leaves 1 (11-ounce) can whole kernel corn with red and green peppers, drained 1/4 cup shredded cheddar cheese (1 ounce) 1/2 cup salsa Spray 10-inch skillet with nonstick cooking spray. Cook onion in skillet over medium heat, stirring occasionally, until tender. Beat eggs, milk, chili powder and oregano until well mixed; pour over onion. Stir in corn. Cover and cook over medium-low heat 9 to 11 minutes or until eggs are set around edge and light brown on bottom. Sprinkle with cheese. Cut into wedges. Serve with salsa. 1 Serving: Calories 145 (Calories from Fat 65); Fat 7g (Saturated 4g); Cholesterol 220mg; Sodium 430mg; Carbohydrate 12g (Dietary Fiber 1g); Protein 9g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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