Brunch Frittata with Jalapeño Tomato Jam
Frittatas are delicious as a hearty breakfast or brunch dish or a dinner main dish– this simple recipe is ready to enjoy in 30 minutes. Delicious with our Jalapeno Tomato Jam recipe.
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 Delmonte.com)
Preheat broiler. Whisk eggs, milk and cumin in a medium bowl; set aside. Reserve 1/4 cup corn for garnish.
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).
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.
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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