FRITTATA WITH AVOCADO & CORN SALSA

Ingredients Weight Measure
Eggs, large 8 ea.
TABASCO® brand Original Red Sauce 4 Tbsp.
Corn, whole kernel 1 can
Red bell pepper, thin strips 1 ea.
Spinach, rough chopped 1 cup loosely packed
Red onion, small, 1/2 thinly sliced, 1/2 minced 1 ea.
Kosher salt 1-1/2 tsp.
Cooking spray, non-stick
Avocado, small dice 1 ea.
Tomato juice 3 oz.

Method

  1. Pre-heat oven to 350°F.
  2. In a stainless steel bowl, crack 8 eggs and whisk in 2 Tbsp. TABASCO® Sauce.
  3. In separate bowl, mix 1/2 of corn with red bell pepper, spinach and onion. Add 1 Tbsp. TABASCO® Sauce and 1 Tbsp. kosher salt. Mix with eggs.
  4. Coat 8-inch pie dish with cooking spray. Pour in egg, TABASCO® Sauce and pepper mixture.
  5. Cook in pre-heated oven 10-15 minutes, checking the center for doneness before removing from the oven.
  6. While eggs are in the oven, in another bowl mix remaining corn, minced onion, avocado, tomato juice, 1/2 tsp. kosher salt and 1 Tbsp. TABASCO® Sauce.
  7. When Frittata is done, let it rest 2 minutes; then remove from pie dish. Slice into 6-8 pieces, placing 1 slice on each plate. Spoon a heaping Tbsp. of corn, TABASCO® Sauce and avocado salsa on top.

Yield: 6-8 servings