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FRITTATA WITH AVOCADO AND CORN SALSA
| | Ingredients | | Weight | | Measure |
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| | Eggs, large
|  |
| | 8 ea. |
| | TABASCO® brand Original Pepper Sauce
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| | 4 Tbsp. |
| | Corn, whole kernel
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| | 1 can |
| | Red bell pepper, thin strips
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| | 1 ea. |
| | Spinach, rough chopped
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| | 1 cup loosely packed |
| | Red onion, small, 1/2 thinly sliced, 1/2 minced
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| | 1 ea. |
| | Kosher salt
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| | 1-1/2 tsp. |
| | Cooking spray, non-stick
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| | Avocado, small dice
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| | 1 ea. |
| | Tomato juice
| | 3 oz.
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Method
| 1 | | Pre-heat oven to 350°F. |
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| 2 | | In a stainless steel bowl, crack 8 eggs and whisk in 2 Tbsp. TABASCO® Original Pepper Sauce. |
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| 3 | | In separate bowl, mix 1/2 of corn with red bell pepper, spinach and onion. Add 1 Tbsp. TABASCO® Original Pepper Sauce and 1 Tbsp. kosher salt. Mix with eggs. |
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| 4 | | Coat 8-inch pie dish with cooking spray. Pour in egg, TABASCO® Original Pepper Sauce and pepper mixture. |
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| 5 | | Cook in pre-heated oven 10-15 minutes, checking the center for doneness before removing from the oven. |
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| 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® Original Pepper Sauce. |
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| 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® Original Pepper Sauce and avocado salsa on top. |
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