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.
Total Time
17min
4.8
6 Ratings
Author: Feed Me Phoebe
Servings:
4
Ingredients
•
2
cups
Cherry Tomatoes
, quartered
•
1 1/4
cups
Corn Kernels
•
1
Medium
Jalapeño Pepper
, deseeded, thinly sliced
•
1
Large
Shallot
, thinly sliced
•
2
Tbsp
Olive Oil
•
1/2
tsp
Ground Cumin
•
1/4
tsp
Smoked Paprika
•
to taste
Sea Salt
•
8
Large
Eggs
•
1/2
Lime
, juiced
•
1
Avocado
, thinly sliced
•
1/4
cup
Fresh Cilantro
, chopped
Cooking Instructions
1.
Preheat the broiler.
2.
In a large mixing bowl, combine the Cherry Tomatoes (2 cups), Corn Kernels (1 1/4 cups), Jalapeño Pepper (1), and Shallot (1).
To make this low FODMAP, simply omit the shallot and avocado. The frittata can be made ahead of time, just wait to top it with the remaining corn salsa and avocado. You can serve at room temperature or heat up for 5 minutes in a 350 degrees oven.
Nutrition Per Serving
CALORIES
133
FAT
7.2 g
PROTEIN
3.0 g
CARBS
16.6 g
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