INGREDIENTS
10
large eggs
1 4 ounce can
chopped fire-roasted green chile peppers
Kernels from 3 ears of corn
2 cups
grated or shredded cheese (I use Sargento reduced-fat shredded four-cheese Mexican blend from the supermarket; you can use any blend of Monterey Jack, cheddar, mozzarella, etc.)
2 tbsp
skim milk
1/2 tsp
ground cumin
1/2 tsp
kosher salt
1/2 tsp
fresh black pepper