You are here

Microwaved Mexican Frittata's picture
  Butter/Margarine 2 Tablespoon
  Green onions 3 , sliced
  Canned mexican style corn 12 Ounce, drained (1 Can)
  Canned chopped green chilies 4 Ounce, chopped (1 Can)
  Chili powder 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground cumin 1⁄8 Teaspoon
  Ground red pepper 1
  All purpose flour 1⁄4 Cup (4 tbs)
  Eggs 5
  Sour cream 1⁄2 Cup (8 tbs)
  Shredded cheddar cheese 4 Ounce (1 Cup)
  Shredded monterey jack cheese 4 Ounce (1 Cup)
  Salsa 1⁄3 Cup (5.33 tbs)

Put the butter in a 10-inch microwavable quiche or pie dish and microwave on High (100% power) for 30 seconds.
Add the green onions, corn, chilies, chili powder, salt, cumin and pepper; mix well.
Microwave on High for 3 minutes or until the green onions are tender, stirring after 1 1/2 minutes.
Stir in the flour and mix until smooth.
Using a wire whisk, beat the eggs and the sour cream in a medium-sized bowl until thoroughly blended, then stir into the corn mixture.
Add the cheeses and mix well.
Microwave on Medium (50% power) for 20 minutes or until the egg mixture is almost set but still moist in the center, rotating the dish a quarter turn every 5 minutes.
Let stand on the counter for 10 minutes.
Cut into wedges to serve, spooning a little salsa over each serving.
Tastes great served with tortilla chips and ripe olives.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.4 (16 votes)
Microwaved Mexican Frittata Recipe