Corn and Pepper Frittata|
Blue Corn and Pepper Frittata
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
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
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
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
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 11/11/96
Recipe By : Elisabeth Rozin, Blue Corn and Chocolate Cookbook
Posted to MC-Recipe Digest V1 #293
Date: Mon, 11 Nov 1996 01:45:08 -0800
From: Brenda Adams