Mexican Frittata with Corn Salsa and Avocado

Recipe

12 INGREDIENTS • 11 STEPS • 17MINS

Mexican Frittata with Corn Salsa and Avocado

4.8

6 ratings

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.

Mexican Frittata with Corn Salsa and Avocado

Save

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.

http://www.feedmephoebe.com

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.

17MINS

Total Time

$5.61

Cost Per Serving

Ingredients

Servings

4

US / Metric

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

1/2 tsp

Ground Cumin

1/4 tsp

to taste

8

Large Eggs

1/2

Lime, juiced

1

Avocado, thinly sliced

1/4 cup

Fresh Cilantro, chopped

Nutrition Per Serving

VIEW ALL

Calories

133

Fat

7.2 g

Protein

3.0 g

Carbs

16.6 g

Mexican Frittata with Corn Salsa and Avocado

Save

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.

http://www.feedmephoebe.com

Author's Notes

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.

Cooking InstructionsHide images

step 1

Preheat the broiler.

step 2

In a large mixing bowl, combine the Cherry Tomatoes (2 cups), Corn Kernels (1 1/4 cups), Jalapeño Pepper (1), and Shallot (1).

step 2 In a large mixing bowl, combine the Cherry Tomatoes (2 cups), Corn Kernels (1 1/4 cups), Jalapeño Pepper (1), and Shallot (1).

step 3

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