Individual Pepper n Corn Frittatas
From mystic_river1 15 years ago
- 45 minutes to make
- Serves 8
From Vegetarian Times a veggie frittata that will blow 'em away. A terrific taste treat! Enjoy
Ingredients
- 2 tsp. extra virgin olive oil shopping list
- 2 medium-sized red bell peppers, diced shopping list
- 8 green onions (white and light green parts), sliced shopping list
- 1 1/2 cups fresh or frozen white or yellow corn kernels shopping list
- 1 Tbs. dried oregano shopping list
- 2 tsp. ground cumin shopping list
- 1/2 tsp. salt shopping list
- 1/4 tsp. Ancho chile powder shopping list
- 3 large eggs shopping list
- 1 1/2 cups liquid egg whites or 12 large egg whites shopping list
- 1/4 cup plain soymilk, milk or water shopping list
- 3/4 cup shredded Monterey jalapeño jack cheese or soy jalapeño cheese shopping list
- 1 plum tomato, cut into 8 equal slices shopping list
- 2 Tbs. chopped fresh cilantro, for garnish, optional shopping list
- Nutritional Information shopping list
- Per SERVING: shopping list
- Calories 200 shopping list
- Protein 15g shopping list
- Total fat 9g shopping list
- Carbs 16g shopping list
- Cholesterol 120mg shopping list
- Sodium 410mg shopping list
- Fiber 3g shopping list
- sugars 3g shopping list
How to make it
- Preheat oven to 375F. Coat 8 6-oz. ramekins or oven-proof custard cups with nonstick cooking spray. Set ramekins on baking sheet.
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add red peppers, green onions and corn, and cook, stirring often, 3 minutes, or until vegetables are tender. Remove from heat, stir in oregano, cumin, salt and chile powder. Let cool.
- In large bowl, whisk whole eggs, egg whites and soymilk. Add cheese and cooled vegetables, and stir well. Divide mixture among prepared ramekins. Top each frittata with a tomato slice.
- Bake 30 to 35 minutes, or until frittatas are set, golden brown and puffy. Let sit 5 minutes. Sprinkle with cilantro, and serve.
The Rating
Reviewed by 5 people-
Nice presentation and plenty of heat I love the Jack cheese and the added heat from the Ancho chile
Thank you Joymarie
Michael
trigger
in loved it
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yummmmm sounds great sweetie thank you beautiful pic too
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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This sounds fantastic. Great recipe. Will be making this Saturday morning. You've got my 5.
chefmeow
in Garland loved it
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