Blue corn and pepper frittata
Corn Pepper Eggs
Last updated 6/12/2012 1:09:19 AM. Recipe ID 36217. Report a problem with this recipe.
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
1 Red pepper; (large) seeded
1 Jalapeno pepper; (fresh)
-seeded and minced
1/2 ts Salt
Good dash cayenne pepper
1/4 c Blue cornmeal
8 oz Cheddar; or Monterrey Jack
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
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
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
"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
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
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