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Southwestern Frittata

Southwestern Frittata

Southwestern spices give the meatless ground burger a flavor that's similar to sausage. Dollop frittata wedges with salsa for an extra kick of flavor.

Oxmoor House OCTOBER 2006

  • Yield: 6 servings (serving size: 1 wedge)
  • Cook time:33 Minutes
  • Prep time:12 Minutes


  • 2 teaspoons olive oil
  • 2 teaspoons bottled minced garlic
  • 1 small onion, chopped (about 3/4 cup)
  • 1 cup frozen meatless ground burger (such as Boca)
  • 1 cup frozen corn kernels
  • 1 (4.5-ounce) can chopped green chiles, undrained
  • 3/4 teaspoon salt, divided
  • 3 large eggs
  • 1 cup egg substitute
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon chili powder
  • Cooking spray
  • 1 cup (4 ounces) shredded 2% reduced-fat sharp Cheddar cheese


1. Preheat oven to 350°.

2. Heat oil in a nonstick skillet over medium heat. Add garlic and onion, and sauté 1 minute. Add meatless ground burger; sauté 3 minutes or until burger is thawed. Add corn and green chiles, and cook 3 minutes or until corn is thawed. Stir in 1/4 teaspoon salt.

3. Combine remaining 1/2 teaspoon salt, eggs, and next 3 ingredients in a bowl; stir well with a whisk. Add onion mixture. Wipe pan with paper towels; coat with cooking spray. Pour egg mixture into pan, and sprinkle with Cheddar cheese. Wrap handle of pan with foil.

4. Bake at 350° for 25 to 27 minutes or until egg is set and lightly browned. Cut into 6 wedges.

Nutritional Information

Amount per serving
  • Calories: 186
  • Calories from fat: 43%
  • Fat: 8.9g
  • Saturated fat: 3.8g
  • Protein: 15.3g
  • Carbohydrate: 9.5g
  • Fiber: 1.4g
  • Cholesterol: 119mg
  • Iron: 1.9mg
  • Sodium: 653mg
  • Calcium: 168mg

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Southwestern Frittata recipe