These individual frittatas are excellent served for brunch, or as a make-ahead protein-packed weekday breakfast to eat on-the-run. They are quick and easy to reheat one at a time and fit perfectly on a toasted English muffin or thin bagel.
1 can (15.25 oz.) Del Monte® Golden Sweet Whole Kernel Corn, drained
3 oz. cream cheese, cut into small pieces
3/4 cup sliced green onions
8 eggs
1/3 cup milk
1/4 tsp. each salt and black pepper
3 oz. (3/4 cup) shredded sharp cheddar cheese
Preheat oven to 350°F. Coat a 12-cup non-stick muffin pan with non-stick cooking spray.
Spoon equal amounts of corn, cream cheese and onion in each muffin cup.
Whisk together the eggs, milk, salt and pepper in a medium bowl; pour egg mixture equally into each muffin cup.
Bake 20 to 22 minutes or until puffed and knife inserted in center of a middle row frittata comes out clean.
Remove from oven, sprinkle each with 1 Tbsp. cheese. Let stand 5 minutes before removing from pan. Serve warm.
TIPS: