Monday, February 10, 2014

Corn, Jalapeno, Bacon, and Onion Frittata

This gets an A+++!  Jenna and I made this for brunch on our bad weather day.  It is a real keeper!

Corn, Jalapeno, Bacon, and Onion Frittata

Servings: 8
Serving Size: 1/8 pie
Nutritional Information: 63.7 calories, 2.9g of fat, 4.5g of carbohydrates, .5g of fiber, 5.7g of protein
Weight Watchers® PointsPlus®: 2 *

3 pieces bacon, coarsely chopped
1 small red onion, chopped finely
1 ear of corn, cut off the cob-we used 1/2 c frozen
1-2 jalapenos, minced-we used 1/2 of a large jalapeno
1 cup skim milk
2 large eggs
3 egg whites
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper

1. Preheat the oven to 400 degrees.

2. 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.

3. Add the red onion and jalapeno and cook for about 8 minutes until the onion begins to be translucent.

4. Add the corn and cook until cooked just through, about 3 minutes.

5. Meanwhile, whisk together the eggs, egg whites, and milk. Stir in the salt, pepper, and Worcestershire sauce.

6. Pour the egg mixture into the skillet.

7. 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.

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