- 8 eggs, lightly beaten
- 1/2 cup milk
- 1/2 teaspoon cumin
- 1 tablespoon butter
- 2 cups frozen pepper and onion stir-fry mix
- 1 (15.25 ounce) can Del Monte® Whole Kernel Corn, drained
- 3/4 cup shredded Monterey jack cheese with jalapeno peppers
- 3/4 cup salsa
- Preheat broiler. Whisk eggs, milk and cumin in a medium bowl; set aside.
- Melt butter over medium heat in a large cast iron or oven-safe skillet. Cook frozen stir-fry vegetables in hot butter for 4 to 5 minutes or until vegetables are tender, stirring occasionally. Add canned corn to skillet.
- Pour egg mixture over vegetables in skillet. Cook over medium heat. As eggs set, run a spatula to lift eggs so uncooked portion flows underneath. Continue cooking and lifting eggs until almost set. Sprinkle with cheese.
- Broil 4 to 5 inches from heat for 1 to 2 minutes or just until top is set and cheese is melted. Cut into 6 wedges. Serve with salsa.