Frittata with Avocado and Corn Salsa
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
|TABASCO® brand Original Red Sauce, divided||---||4 Tbsp.|
|Eggs, large||---||8 ea.|
|Corn, whole kernel||8 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 juice||3 oz.||---|
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.