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MailTribune.com
  • Green Chili, Corn and Zucchini Frittata

    ready in: 40 minutes
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  • 2 tablespoons butter
    1 zucchini, trimmed, halved lengthwise and cut crosswise about 1/3 to 1/2 inch thick
    1/4 cup chopped green onion (about 2 onions, green parts only)
    1/3 to 1/2 cup roasted, peeled and chopped green chili
    1 cup corn kernels (from about 1 ear)
    6 eggs, gently beaten just until whites and yolks are mixed
    1/2 teaspoon salt
    3/4 cup grated Monterey Jack and sharp cheddar, divided
    Heat broiler. Melt the butter in a 10-inch, nonstick skillet over medium heat. When butter sizzles, add the zucchini and cook, stirring occasionally. After 2 to 3 minutes, add the green onion and chili; cook until zucchini is tender, about 8 minutes. No liquid should remain in pan. Add the corn and remove from heat.
    Stir the eggs into zucchini mixture with the salt and half of the cheese; stir to mix well. Return skillet to low heat, cover and cook, without stirring, until eggs have set, leaving only a top layer uncooked, about 10 minutes. Scatter remaining cheese on top and place skillet under broiler until top is browned and puffy, 1 to 2 minutes.
    To unmold frittata, let it cool slightly in pan. Use a spatula to loosen it along sides, then bang it firmly on a cutting board to release underside. Slide it out onto a serving plate. Serve either hot or at room temperature. Makes 6 to 8 servings.
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