argentine

Corn and Vegetable Pie Skillet with Crisp Topping

Name: Corn and Vegetable Pie Skillet with Crisp Topping
Yield: 1 serving
Cuisine: argentine
Ingredients: 12 g olive oil; 59 g onion, sliced; 75 g red bell pepper, diced; 5 g garlic, minced; 167 g corn kernels; 50 g spinach, chopped; 125 g eggs; 38 g mozzarella cheese, shredded; 21 g corn tortillas, crushed; 0.84 g dried oregano; 2 g salt; 0.84 g black pepper

This baked dish pairs corn kernels with corn tortillas, crushed, onion, sliced and red bell pepper, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

34 g Protein

58 g Carbohydrates

33 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

12g olive oil 106 kcal
59g onion, sliced 24 kcal
75g red bell pepper, diced 23 kcal
5g garlic, minced 7 kcal
167g corn kernels 144 kcal
50g spinach, chopped 12 kcal
125g eggs 179 kcal
38g mozzarella cheese, shredded 106 kcal
21g corn tortillas, crushed 46 kcal
1g dried oregano 3 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

Preheat the oven broiler (or set oven to 450 F).
olive oilonionred bell peppergarlic
Heat olive oil in an oven-safe skillet over medium heat. Saute onion and red bell pepper for 4 minutes; add garlic and cook 30 seconds.
spinachdried oreganosaltblack pepper
Add corn and spinach and cook 2 minutes until spinach wilts. Season with salt, black pepper, and oregano.
eggsmozzarella cheese
Pour in the beaten eggs and stir gently for 30 seconds to distribute the vegetables. Sprinkle mozzarella over the top.
mozzarella cheesecorn tortillas
Scatter crushed corn tortillas over the cheese for a crisp topping.
Broil 2-4 minutes until set and browned on top. Rest 2 minutes before slicing and serving.