• 1 cup egg substitute
• 1 cup corn (frozen thawed)
• 3/4 cup grated Cabot 50% Light Cheddar cheese
• 2 tablespoons chopped fresh cilantro
• 3 6 inch corn tortillas cut into 1/2 inch ribbons
• 1 small onion chopped
• 1 Tablespoon olive oil
• Chunky tomato salsa

Heat oven to 350º. Bake two of the cut tortillas in the oven for 3-5 minutes until crisp and lightly browned; watch carefully. Sprinkle with salt. Set aside.

Whisk eggs in medium bowl to blend. Mix in corn, cheese and 1 tablespoon cilantro. Sprinkle with salt and pepper. Mix in one cut tortilla. Heat oil in a nonstick skillet over medium high heat. Add onion and sauté until golden, about 5 minutes. Pour egg mixture into skillet and stir to blend. Cover skillet. Cook Frittata over low heat until eggs are almost set, about 8 minutes. Uncover skillet; sprinkle with remaining cilantro, cut into wedges. Serve with tortilla ribbons and salsa.

Recipe created by Cabot Creamery