This easy baked breakfast frittata recipe is jazzed up with a ton of Mexican flair! It's filled with a spicy corn salsa that does double duty as a topping. If you're looking for a simple breakfast that can be made in the oven or stove top with lots of vegetables, this is IT.
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
17MINS
Total Time
$5.61
Cost Per Serving
Ingredients
Servings
4
us / metric
300 g
Cherry Tomatoes, quartered
220 g
Corn Kernels
1
Large Shallot, thinly sliced
1/2 tsp
Ground Cumin
Nutrition Per Serving
Calories
133
Fat
7.2 g
Protein
3.0 g
Carbs
16.6 g
