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Categories:Viewed: 96 - Published at: 2 years ago
Ingredients
- 8 eggs, lightly beaten
- 1/2 cup milk
- 1/2 teaspoon cumin
- 1 tablespoon butter
- 2 cups frozen pepper and onion stir-fry mix
- 1 (15.25 ounce) can Del Monte Whole Kernel Corn, drained
- 3/4 cup shredded Monterey jack cheese with jalapeno peppers
- 3/4 cup salsa
Method
- Preheat broiler.
- Whisk eggs, milk and cumin in a medium bowl; set aside.
- Melt butter over medium heat in a large cast iron or oven-safe skillet.
- Cook frozen stir-fry vegetables in hot butter for 4 to 5 minutes or until vegetables are tender, stirring occasionally.
- Add canned corn to skillet.
- Pour egg mixture over vegetables in skillet.
- Cook over medium heat.
- As eggs set, run a spatula to lift eggs so uncooked portion flows underneath.
- Continue cooking and lifting eggs until almost set.
- Sprinkle with cheese.
- Broil 4 to 5 inches from heat for 1 to 2 minutes or just until top is set and cheese is melted.
- Cut into 6 wedges.
- Serve with salsa.
