Serves 6

Prep time 5 min.

Cook time 20 min.


8 eggs

1/2 cup milk

1/2 tsp. cumin

1 Tbsp. butter

2 cups frozen pepper and onion stir-fry mix

1 can (15.25 oz.) Del Monte® Whole Kernel Corn, drained

3/4 cup shredded Monterey Jack cheese

3/4 cup Jalapeno Tomato Jam (see recipe on


  1. Preheat broiler. Whisk eggs, milk and cumin in a medium bowl; set aside. Reserve 1/4 cup corn for garnish.

  2. Melt butter in a large cast iron or other oven-safe skillet over medium heat. Add frozen vegetables and cook 4 to 5 minutes or until vegetables are tender, stirring occasionally. Add corn (not the garnish).

  3. Pour egg mixture over vegetables in skillet. Cook over medium heat. As eggs set, run a spatula around edge and lift eggs so uncooked egg mixture flows underneath. Continue cooking and lifting eggs until almost set. Sprinkle with cheese.

  4. Broil 4 to 5 inches from heat 1 to 2 minutes or just until top is set and cheese is melted. Sprinkle with reserved corn. Cut into 6 wedges. Serve with Jalapeño Tomato Jam.

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