Name: Sweet Corn and Red Pepper
Ingredients: 1 recipe Basic Frittata; 1 tablespoon 15 ml olive oil; ¼ red onion (minced); ½ red pepper (seeded and minced); 1 cup 140 g sweet corn kernels (1 large ear); 2 tablespoons 3 g minced cilantro; 3 ounces 85 g crumbled cotija cheese; 1 ripe avocado (sliced into wedges, for serving); 1 lime (sliced into wedges, for serving)

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Sweet Corn and Red Pepper

Portions:4

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Ingredients

▢ 1 recipe Basic Frittata
▢ 1 tablespoon 15 ml olive oil
▢ ¼ red onion minced
▢ ½ red pepper seeded and minced
▢ 1 cup 140 g sweet corn kernels (1 large ear)
▢ 2 tablespoons 3 g minced cilantro
▢ 3 ounces 85 g crumbled cotija cheese
▢ 1 ripe avocado sliced into wedges, for serving
▢ 1 lime sliced into wedges, for serving

Instructions

In a cast-iron skillet, heat the olive oil over low heat.
Add the onion and red pepper, cooking until the onion is soft and fragrant, 4 to 5 minutes.
Stir in the corn and continue to cook for another 6 to 7 minutes.
Transfer the mixture to a bowl and mix in the cilantro.
Continue with the instructions for frittata, pouring the egg mixture into the skillet and omitting the cheese from the base
recipe.
Before placing the frittata in the oven, evenly distribute the corn mixture over the eggs and sprinkle with the crumbled
cotija cheese.
Serve the frittata with the wedges of avocado and lime.

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Course Breakfast

Diets Vegetarian