Corn, Jalapeno, Bacon, and Onion Frittata - Slender Kitchen

Corn, Jalapeno, Bacon, and Onion Frittata

Weight Watchers® SmartPoints™
(5 PointsPlus®)

Recipes Content


I think at heart I may be a bit of a freezer hoarder. It hasn’t come to a second freezer yet, but I would rather freeze almost anything than throw it away. Leftover coconut milk to the freezer in cubes, bags of chopped leeks, onions, carrots, and spinach frozen before heading on vacation, countless containers of soup, stewed meat, and way more frozen fruit than one should ever admit to. So lately I have been on a quest to eat my way through the freezer, mostly because I have no space to shove more food into the freezer not the more noble reason.
So we have been eating lots of this turkey tomatillo chili, Asian meatballs, and countless other creations including this delicious corn frittata made after defrosting some leftover bacon and corn I had stashed away. Also cooking this recipe made me really want a nice cast iron skillet, I am thinking about this one but would love to hear what y’all recommend and to know if I should buy one that is pre-seasoned. Thoughts?

Prep Time

Corn, Jalapeno, Bacon, and Onion Frittata

Prep Time: 
Cook Time: 
Total Time: 


  • 3 U slices center cut bacon, coarsely chopped
  • 1 cup red onion, chopped finely
  • 1 U ear corn, cut off the cob
  • 1 U jalapeno, minced (or more)
  • 1 cup skim milk
  • 2 U large eggs
  • 3 U egg whites
  • 1/2 tsp salt
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp freshly ground black pepper

Nutritional Facts

Serving Size: 
1 slice
Amount Per Serving
Calories 207
Calories from Fat 116
% Daily Value *
Total Fat 13g
Saturated Fat 4g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 109mg
Sodium 598mg
Total Carbohydrate 12g
Dietary Fiber 1g
Sugars 8g
Protein 12g


  1. Preheat the oven to 400 degrees.
  2. Cook the bacon in a oven safe skillet until it is crispy. Save 1.5 tbsp of the bacon grease in the pan and discard the rest.
  3. Add the red onion and jalapeno and cook for about 8 minutes until the onion begins to be translucent.
  4. Add the corn and cook until cooked just through, about 3 minutes.
  5. Meanwhile, whisk together the eggs, egg whites, and milk. Stir in the salt, pepper, and Worcestershire sauce.
  6. Pour the egg mixture into the skillet.
  7. Place the skillet in the oven and cook for an additional 20-25 minutes until the top is cooked through and the top gets crispy.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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