Creamed Corn Chard and Red Potato Frittata with Jalapeños
Ingredients
- 6 large eggs
- 1/4 cup plus 1 Tbs. half-and-half or low-fat milk
- 2 Tbs. olive oil, divided
- 1/2 cup chopped onion
- 1 large red potato (¾ lb.), halved and sliced 1⁄8-inch thick
- 1 1/2 cups yellow corn kernels, divided
- 1/2 jalapeño chile, thinly sliced
- 1 cup torn Swiss chard leaves
- 1 1/2 oz. queso fresco, crumbled (1⁄3 cup)
Instructions
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