Blue Corn and Pepper Frittata

Title:
Blue Corn and Pepper Frittata

Yield:
4 Servings

Categories:
Eggs




Ingredients:





     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


 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