Microwaved Mexican Frittata Recipe

Microwaved Mexican Frittata picture


Difficulty LevelEasyHealth IndexAverage
Interest Group


 Butter/Margarine2 Tablespoon
 Green onions3 , sliced
 Canned mexican style corn12 Ounce, drained (1 Can)
 Canned chopped green chilies4 Ounce, chopped (1 Can)
 Chili powder1⁄4 Teaspoon
 Salt1⁄4 Teaspoon
 Ground cumin1⁄8 Teaspoon
 Ground red pepper1
 All purpose flour1⁄4 Cup (4 tbs)
 Sour cream1⁄2 Cup (8 tbs)
 Shredded cheddar cheese4 Ounce (1 Cup)
 Shredded monterey jack cheese4 Ounce (1 Cup)
 Salsa1⁄3 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.