logo
Top Recipe Searches
Salmon,Cookies,
Mexican Frittata
Mexican Frittata

Submitted by:

Smart Balance

Articles You May Find Interesting

Serve Up Healthy Side Dishes

By Sidra Forman, Chef Thanksgiving is practically synonymous with food—and lots of...

This Valentine’s Day, Make It Dark Chocolate

This week, you couldn’t help but have chocolate on the brain—whether or not you’re even a fan of Valentine’s Day. All the tempting chocolate ads and bulging display cases make it hard to resist the...

A Bright Outlook May Dim Stroke Risk

How do you think this day is going to go? This week? The upcoming year and beyond? Do you generally expect that more good things than bad will happen and that most of your goals...

Recipe Ingredients

4 grade A large eggs, beaten
1 can (8.5 oz) cream-style corn
2 to 3 teaspoons jalapeño nacho slices (drained and finely chopped)
½ teaspoon onion powder
½ teaspoon ground cumin
1 teaspoon Smart Balance® Cooking Oil
½ cup bottled salsa
½ cup (2 oz) shredded Monterey Jack cheese

Recipe Steps

In medium bowl, stir corn, jalapeños and seasonings into beaten grade A large eggs.

In 10-inch omelet pan or skillet over high heat, heat Smart Balance® Cooking Oil until just hot enough to sizzle a drop of water.

Pour in mixture. Reduce heat to medium. Cover and cook until grade A large eggs are almost set, about 8 to 10 minutes.

Remove from heat. Top with salsa and sprinkle with cheese.

Cover and let stand until grade A large eggs are completely set and cheese is melted, about 5 minutes.

Cut into wedges and serve from pan, or slide from pan or invert onto serving platter.

Nutrition Facts

Makes 5 servings.

Nutrition Per Serving:
Calories 149 kcal
Fat 8 g
Saturated Fat 3 g
Trans Fatty Acids 0 g
Poly Fat 1 g
Mono Fat 2 g
Cholesterol 182 mg
Sodium 386 mg
Carbohydrates 10 g
Dietary Fiber 1 g
Total Sugars 3 g
Protein 8 g