Egg and Sweet Corn Frittata with Picante Sauce
Submitted by: Kim Landhuis
Serving Size: 6
Nutritional Information: 128 calories, 6g fat, 2g saturated fat, 212mg cholesterol, 456mg sodium, 12g carbohydrate, 2g fiber, 9g protein
|1 cups||fresh cut (or frozen) sweet corn|
|1 cups||seeded tomatoes, chopped|
|1 1/2 cups||zucchini, chopped|
|2/3 cups||red onions, chopped|
|1/8 cups||bacon bits|
|1 cups||Picante sauce|
|to taste||salt and pepper|
- Heat oven to 400 degrees. Combine corn, tomatoes, zucchini, and red onion in a large bowl. Pour in beaten eggs. Add salt and pepper to taste.
- Stir and pour into a greased pie pan. Bake 20 to 25 minutes until surface becomes light gold and firm.
- Remove from oven and sprinkle with bacon bits. Serve immediately with Picante sauce.