Adapted from Bon Appétit magazine Serves 2, can be doubled
Serve the frittata with chunky salsa4 large eggs
1 cup frozen corn, thawed
½ cup grated Monterey Jack cheese with jalapenos (Pepper Jack)
3 Tbls. Chopped fresh cilantro
2 6-inch corn tortillas cut into small wedges
1 can chopped black olives
1 onion, chopped
Preheat broiler. Whisk eggs in medium bowl to blend. Mix in corn, cheese and cilantro and olives. Sprinkle in salt and pepper to taste. Mix in tortillas.
Heat oil in heavy medium broiler-proof skillet over medium-high heat. Add onion and sauté until jest tender, about 5 minutes. 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 1 minute. Slide frittata onto plate. Cut into wedges and serve
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