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Frittata: Aztec Frittata




Source of Recipe


AP


List of Ingredients




One 11-ounce can Mexicali corn or 1 1/3 cups kernel corn
cooking spray
1 15-ounce can kidney beans, rinsed and drained
1/2 cup chopped sweet red and/or green pepper
6 eggs
1 to 2 teaspoons garlic powder
1 to 2 teaspoons hot pepper sauce
salsa or taco sauce, optional

Recipe



Drain corn, reserving liquid. If necessary, add water to make 1/3 cup. Evenly coat a 10-inch omelet pan or skillet with cooking spray. Add drained corn, beans and pepper. Cover and cook over medium heat until peppers are soft, about 5 to 7 minutes.

In medium bowl, beat eggs, reserved corn liquid, garlic powder and pepper sauce until blended. Pour over vegetables. Cover and cook over medium heat until eggs are almost set, about 8 to 10 minutes. Broil about 6 inches from the heat until eggs are completely set and lightly browned, about 1 to 2 minutes. Cut into wedges and serve from pan or either slide from pan or invert onto serving platter. Dollop with salsa, if desired.