Corn and Pepper Jack Frittata

Serves 4 - Vegetarian | Gluten Free

3 SmartPoints® Per serving


  • 6  large eggs
  • 1/3  cup part-skim ricotta
  • 1/2  teaspoon ground cumin
  • 1/4  teaspoon salt
  • 1/4  teaspoon black pepper
  • 1  cup thawed frozen corn kernels
  • 2  scallions, sliced
  • 6  tablespoons shredded pepper Jack
  • 1  teaspoon canola oil
  • 12  grape tomatoes, halved
  • 2  tablespoons chopped fresh cilantro
  • 1/2  cup refrigerated fat-free salsa


  1. Preheat broiler.
  2. Whisk together eggs, ricotta, cumin, salt, and pepper in a large bowl. Stir in corn, scallions, and 2 tablespoons pepper Jack.
  3. Heat oil in medium nonstick skillet over medium heat. Add egg mixture and cook, lifting edge frequently with spatula to let uncooked egg flow underneath, until eggs are almost set, 2-3 minutes.
  4. Top eggs with tomatoes, arranging cut side up; sprinkle with remaining 4 tablespoons cheese. Place skillet under broiler and broil frittata 5 inches from heat until cheese is melted, and eggs are set, about 3 minutes.
  5. Sprinkle frittata with cilantro and cut into 4 wedges. Serve hot, warm or at room temperature with salsa.

Frittata, Breakfast, vegetarian breakfast; gluten free breakfast

6 minutes

7 minutes

To add more veggies to this frittata, throw in a small diced red bell pepper along with the potato and onion in step 2.

245, 14g, 6g, 485mg, 15g, 4g, 2g, 17g



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