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Let's Make Corn and Bacon Frittata with Jalapeno
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The combination of sweet corn and salty bacon in this easy egg frittata couldn't be more delicious! Plus a hint of spice from fresh jalapenos and red onions.
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  • 3 slices center cut bacon, coarsely chopped
  • 1/2 cup red onion, chopped finely
  • 1 ear corn, cut off the cob
  • 1 jalapeno, minced (or more)
  • 8 eggs
  • 1/4 cup skim milk
  • 1/2 tsp Worcestershire sauce
  • Salt and pepper
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Let's Watch Corn and Bacon Frittata with Jalapeno
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Step 1 Preheat the oven to 400 degrees. Cook the bacon in an oven-safe skillet until it is crispy.
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Step 2 Add the red onion and jalapeno and cook for about 6-8 minutes until the onion begins to be translucent.
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Step 3 Add the corn and cook until cooked just through, about 3 minutes.
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Step 4 Meanwhile, whisk together the eggs, egg whites, and milk. Stir in the salt, pepper, and Worcestershire sauce.
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Step 5 Pour the egg mixture into the skillet.
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Step 6 Place the skillet in the oven and cook for an additional 20-25 minutes until the top is cooked through and the top gets slightly crispy.
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