Quick Corn and Pepper Jack Frittata

• 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

1. Preheat broiler.
2. Whisk eggs, milk and cumin in a medium bowl; set aside.
3. Melt butter over medium heat in a large cast iron or oven-safe skillet.
4. Cook frozen stir-fry vegetables in hot butter for 4 to 5 minutes or until vegetables are tender, stirring occasionally.
5. Add canned corn to skillet.
6. Pour egg mixture over vegetables in skillet.
7. Cook over medium heat.
8. As eggs set, run a spatula to lift eggs so uncooked portion flows underneath.
9. Continue cooking and lifting eggs until almost set.
10. Sprinkle with cheese.
11. Broil 4 to 5 inches from heat for 1 to 2 minutes or just until top is set and cheese is melted.
12. Cut into 6 wedges.
13. Serve with salsa.

eggs, milk, cumin, butter, pepper, del monte, shredded monterey jack cheese, salsa

Taken from allrecipes.com/recipe/quick-corn-and-pepper-jack-frittata/ (may not work)