Instructions: Beat eggs in medium bowl. Add corn, 1/3 cup cheese, 1/4 cup cilantro and jalapenos; stir until combined.

Heat oil in large, nonstick skillet. Add onion; cook, stirring occasionally, until tender. Stir in tortillas; cook for 1 minute. Add egg mixture; stir quickly to distribute ingredients. Reduce heat to low; cover.

Cook for 20 to 25 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese and 2 tablespoons cilantro. Cut into wedges; top with salsa. Season with salt and ground black pepper.

This recipe yields 6 servings.

Description: "A perfect entree for a Southwestern-themed brunch or luncheon. An easy-to-make bold-flavored frittata."

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.