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Frittata with Avocado and Corn Salsa

Add fiery flavor to your breakfast recipe repertoire with this Avocado and Corn Salsa Frittata, a classic baked egg dish refreshed with Southwestern salsa.
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Recipe uses Original Red Sauce
Original Red Sauce
Yields:
6-8 servings
Frittata with Avocado and Corn Salsa
Frittata with Avocado and Corn Salsa
Chef Insights Icon

Chef Insights

53% of consumers are interested in breakfast offerings with Mexican influences, and salsa varieties are trending on breakfast menus as way to introduce Mexican flavors.
Datassential, Breakfast Keynote Report, 2016

Ingredients

Ingredients Weight Measure
TABASCO® brand Original Red Sauce, divided --- 4 Tbsp.
Eggs, large---8 ea.
Corn, whole kernel8 oz.---
Red bell pepper, thin strips---1 ea.
Spinach, roughly chopped---1 cup (loosely packed)
Red onion, small, thinly sliced---1/2 ea.
Red onion, small, minced---1/2 ea.
Kosher salt---1-1/2 tsp.
Avocado, small dice---1 ea.
Tomato juice3 oz.---

Preparation

Pre-heat oven to 350°F.

In a stainless-steel bowl, crack 8 eggs and whisk in 2 Tbsp. TABASCO® Sauce.

In separate bowl, mix ½ of corn with red bell pepper, spinach and onion. Add 1 Tbsp. TABASCO® Sauce and 1 Tbsp. kosher salt. Mix with eggs.

Coat 8-inch pie dish with cooking spray. Pour in egg, TABASCO® Sauce and pepper mixture.

Cook in pre-heated oven 10-15 minutes, checking the center for doneness before removing from the oven.

While eggs are in the oven, in another bowl mix remaining corn, minced onion, avocado, tomato juice, ½ tsp. kosher salt, 1 Tbsp. TABASCO® Sauce.

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.

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