Blue Corn and Pepper Frittata

[Guest guest]

I posted this to MC-Recipe list (Sierra's) back in 96. I figure it's time

I post it again and maybe you guys would like it the best. I have a sack

of blue cornmeal that I still haven't tried. Anyone have any testimonials

or recipes that use it? Blue just doesn't sound real appetizing to

me....is it? <gulp>

 

Brenda Adams

 

Brenda Adams

 

* Exported from MasterCook *

 

Blue Corn and Pepper Frittata

 

Recipe By : Elisabeth Rozin, Blue Corn and Chocolate Cookbook

Serving Size : 4 Preparation Time :0:00

Categories : Cookbook Eggs

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons olive oil

1 medium onion -- chopped

1 large green pepper -- seeded and

chopped

1 large red pepper -- seeded and

chopped

1 (fresh) jalapeno pepper -- seeded and

minced

6 eggs

1/2 tsp. salt

-- Good dash cayenne pepper

1/4 cup 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 <adamsfmle posted mc-recipe 11/11/96,

Veg-Recipes 3/99.

 

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