Migas Frittata with Toasted Corn and Cheddar

Ingredients

• 4 corn tortillas (Cut into thin strips)
• 3 tbsp extra-virgin olive oil (Divided; additional oil may be needed to grease the pan)
• 1 cup corn kernels (Freshly cut from 1 large ear is preferred; if using frozen, thaw completely and pat dry)
• 1 bell pepper (Stemmed, seeded, and finely chopped)
• 3 scallions (Thinly sliced; reserve some green tops for garnish)
• 8 large eggs (Lightly beaten)
• 1 cup sharp cheddar cheese (Shredded)
• kosher salt (To taste)
• black pepper (To taste)
• 1 avocado (Optional, sliced or diced, for serving)
• salsa or hot sauce (Optional, for serving)

Steps

1. 1

   Heat the oven to 375°F (190°C). Have an oven-safe 10-inch nonstick or cast-iron skillet ready.

2. 2

   In a large bowl, whisk the eggs with a generous pinch of salt and several grinds of black pepper until well combined. Set aside.

3. 3

   Heat about 2 tablespoons of the olive oil in the oven-safe skillet over medium heat. Add the tortilla strips and cook, stirring frequently, until crisp and lightly browned, about 4 to 6 minutes. Transfer the strips to a plate lined with paper towels.

4. 4

   Add the remaining olive oil to the skillet. Add the corn, bell pepper, and sliced scallions, then stir once to coat them with oil.

5. 5

   Spread the vegetables into an even layer and cook undisturbed for 1 to 2 minutes so they can develop flavorful browning. Stir and continue cooking until the pepper is just tender and the corn is lightly toasted, about 3 to 5 minutes.

6. 6

   Add the crisp tortilla strips back to the skillet and toss with the vegetables. Spread the mixture evenly across the pan.

7. 7

   Pour the beaten eggs over the tortilla and vegetable mixture. Cook without stirring until the eggs begin to set around the edges, about 2 minutes.

8. 8

   Sprinkle the shredded cheddar evenly over the surface. Transfer the skillet to the oven and bake until the center is just set and the cheese is melted, about 8 to 12 minutes. Avoid overbaking; the frittata should still be tender in the center.

9. 9

   Cool the frittata in the skillet for several minutes, then slice into wedges. Garnish with reserved scallion greens and serve with sliced or diced avocado, salsa, or hot sauce if desired.

Notes

The source excerpt confirms the dish concept, yield, approximately 45-minute cook time including cooling, and the use of corn, bell pepper, fried tortilla strips, eggs, and cheddar, but does not expose the complete member-only ingredient list or method. Fresh corn is preferred; thawed frozen corn should be patted dry. Do not stir the corn and bell pepper too frequently, since undisturbed cooking promotes browning.

Nutrition per serving

• breakfast
• brunch
• main
• Mexican-inspired
• vegetarian
• baked
• egg dish
• gluten-free if using certified gluten-free corn tortillas