Mexican Corn Frittata Recipe

• 2 c. cooked rice (season rice is good)
• 12 slices American cheese
• 2 lg. cans Mexicorn
• 1 can cream of celery soup
• 3 c. grated Jack cheese
• 6 Large eggs
• 1 c. grated cheddar cheese
• 1 jar salsa

1. Combine corn, Jack cheese and Large eggs.
2. Whip soup with liquid from corn.
3. Add in lightly beaten Large eggs; mix in corn mix.
4. Put rice in 9 x 13 baking dish.
5. Cover with sliced cheese.
6. Pour corn mix over.
7. Sprinkle with grated cheddar cheese and bake at 400 degrees for 15 min.
8. Reduce heat to 350 degrees and bake additional 30 to 40 min.
9. Let set for 15 to 20 min before serving with salsa.

rice, american cheese, mexicorn, cream of celery soup, cheese, eggs, cheddar cheese, salsa

Taken from cookeatshare.com/recipes/mexican-corn-frittata-58036 (may not work)