Title: Blue corn and pepper frittata
 Categories: Cookbook, Eggs
      Yield: 4 Servings
 
      3 tb Olive oil
      1    Onion; (medium size) chopped
      1    Green pepper; (large) seeded
           -and chopped
      1    Red pepper; (large) seeded
           -and chopped
      1    Jalapeno pepper; (fresh)
           -seeded and minced
      6    Eggs
    1/2 ts Salt
           Good dash cayenne pepper
    1/4 c  Blue cornmeal
      8 oz Cheddar; or Monterrey Jack
           -cheese, shredded
 
  1. In a heavy cast-iron skillet or heavy shallow range-to-oven
  casserole heat the
  
  olive oil over low to moderate heat. Tilt the pan and swirl the oil
  so that it lightly films the sides of the pan.
  
  2. Add the onion and the chopped and minced peppers and cook slowly,
  stirring occasionally, until the vegetables are soft and the onion is
  lightly browned.
  
  3. In a medium bowl whisk the eggs with the salt and the cayenne
  until they are just
  
  frothy. Whisk in the cornmeal, 1 Tb. at a time, until it is smoothly
  incorporated
  
  and there are no lumps. Preheat the oven to 350F.
  
  4. Pour the egg mixture over the vegetables in the skillet. Sprinkle
  the grated cheese evenly over the top.
  
  5. Place the skillet or casserole in the oven and bake for 12-15
  minutes until the
  
  omelet is set and the cheese is melted.
  
  6. Let the frittata stand for a few minutes, then cut into wedges to
  serve.
  
  "The frittata, an omelet that is either cooked in a skillet or baked
  in the oven, is
  
  the way eggs are often prepared in Mediterranean cooking. A variety of
  vegetables
  
  and/or cheeses are frequently added to the basic egg mixture; Italians
  favor artichokes, mushrooms, and spinach, while the Spanish lean
  toward tomatoes and potatoes. In this frittata both sweet and hot
  peppers add zing, while blue cornmeal
  
  provides subtle, earthy flavor. It is a nice dish for brunch or a
  light lunch, served with a tomato and avocado salad."
  
  Typos by Brenda Adams  posted mc-recipe
  11/11/96