![author_avatar](https://www.sidechef.com/profile/4b427821-1d30-4587-851c-09f90a9b04cb.jpg?d=96x96)
Feed Me Phoebe
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
![Cherry Tomato](https://www.sidechef.com/ingredient/d7abbd37-437d-43d5-899d-98e27a300bfe.jpeg?d=96x96)
2 cups
Cherry Tomatoes, quartered
![Corn Kernels](https://www.sidechef.com/ingredient/2bf184be-a432-4434-8fa1-a5e76bdbf0bb.jpeg?d=96x96)
1 1/4 cups
Corn Kernels
![Shallot](https://www.sidechef.com/ingredient/b8916d9b-f481-4963-98de-cea9891bb6ac.jpeg?d=96x96)
1
Large Shallot, thinly sliced
![Ground Cumin](https://www.sidechef.com/ingredient/d674cdc4-1bfc-453c-b67f-749b16b3f498.jpeg?d=96x96)
as needed
Ground Cumin
Nutrition Per Serving
VIEW ALL
Calories
133
Fat
7.2 g
Protein
3.0 g
Carbs
16.6 g