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?
Corn, Jalapeno, Bacon, and Onion Frittata
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- 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
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Preheat the oven to 400 degrees.
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.
Add the red onion and jalapeno and cook for about 8 minutes until the onion begins to be translucent.
Add the corn and cook until cooked just through, about 3 minutes.
Meanwhile, whisk together the eggs, egg whites, and milk. Stir in the salt, pepper, and Worcestershire sauce.
Pour the egg mixture into the skillet.
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.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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