Southwest Breakfast Corn Frittata

• 6 large eggs
• 1 cup corn kernels fresh or frozen
• 4-5 baby peppers, red yellow, orange, diced
• 1 clove garlic, minced
• 1 cup diced red onion
• 2 corn tortillas, cut into wedges
• 1 cup grated pepper jack cheese
• 2 tablespoons fresh cilantro, chopped,
• 1-1/2 tablespoons Each fresh Cilantro and fresh chives, chopped for garnish
• salt and pepper to taste
• +optional salsa or pico de gallo
• 1 tablespoon Olive oil

1. Preheat broiler. Whisk eggs in a medium bowl to blend. Mix corn, cheese and 2 tablespoons cilantro. add salt and pepper. Add tortilla wedges.
2. Heat the oil in medium broiler proof nonstick skillet over medium heat. Saute onion and peppers and saute briefly until tender, adding the garlic the last minute or so ( I do not cook too long cuz I like the crunch). Pour egg mixture into skillet and stir to blend. Cover skillet. Cook frittata over low heat until eggs are almost set, about 8 minutes. Uncover skillet; broil frittata until top is set and starting to brown, about a minute depending on your broiler. Loosen the edges and bottom of frittata if necessary and slide onto a large plate, slice into wedges and serve with remaining cilantro and and chives. Serve with warmed tortillas and salsa.

eggs, corn kernels, baby peppers, clove garlic, red onion, corn tortillas, cheese, fresh cilantro, fresh cilantro, salt, olive oil

Taken from food52.com/recipes/15098-southwest-breakfast-corn-frittata (may not work)