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Corn, Green Bell Pepper and Potato Frittata with Tomato Salsa

Posted Jan 31 0032 12:00am
Corn, Green Bell Pepper and Potatoes Frittata Slice with Tomato Salsa

Corn, Green Bell Pepper and Potatoes Frittata Slice with Tomato Salsa

Quite a few years ago, a friend in my undergraduate printmaking class made a simple observation. She mentioned I have fewer problems with difficult printing techniques, but the easy techniques cause me the most trouble. She found the insight about my simple printmaking problems amusing.

Once again, making an omelet is fairly simple for most people, but it causes me problems. My version sticks to the pan and tears easy. The chopped vegetables spill out of the folded egg. With an aversion to runny eggs, a gorgeous, fluffy omelet ends up turning into a rubberize brown. Hope is lost and the omelet gets scrapped into a scramble. It’s tasty, but the elegance is lost. I do trust my skills in making omelets are improving. Until that day in the near future arrives, the frittata will continue to be an easy adaption to my shortcoming of making an omelet.

Corn, Green Bell Pepper and Potato Frittata

Corn, Green Bell Pepper and Potato Frittata

As my friend rightly observed, difficult techniques can sometimes be easier to grasp. A frittata has more steps than the simplicity of an omelet, but the frittata is more versatile. As with most egg dishes, any seasonal vegetable can be included. This summer version makes use of fresh, sweet corn. It’s an abundant grain at this time of year. We’re not talking about the frozen, tough kernels sealed in a metal can, and this doesn’t apply to the frozen bags of corn that fill a grocery store’s freezer shelf. During this time of year, buying fresh corn is highly recommended. They grow in encased a husk, covering shades of golden yellow corn that grow from a woody cob. A few silky strains of fiber lay lengthwise between rows. The raw kernels have the same sweetness as candy.

This frittata is made with sweet corn purchased from the farmer’s market. Using a knife, the kernels are quickly cut from the cob and baked in an organic milky-egg mixture, surrounded by the sharpest cheddar cheese. Onions and savory peppers contrast the sweet, tangy flavors. A big spoonful of Fresh Tomato Salsa from a previous meal is placed on top of a cheesy slice.

I wonder if the difficulty of making a frittata leads to more creativity in the use of ingredients? In the meantime, my omelet technique is improving. I’ve retreated to my dad’s method of making thin omelets. The grandiose, fluffy versions cause problems for me. What’s my personal observation? My dad’s version is easy to make. My friend has been proven wrong; I don’t always find simple techniques difficult.

Ingredients for 10 inch black skillet Frittata
1 medium red onion; diced
1 large green bell pepper or 3 to 4 Italian peppers; diced
1 jalapeno; seeds and ribs discarded, diced
1 small clove garlic; minced
2 to 3 ears of corn; shucked, corn kernels removed and cleaned; discard cob
2 to 3 cups potatoes; cleaned, peeling skin is optional, diced
6 to 8 organic eggs (for a healthier version, use 3 to 4 egg whites and 3 to 4 whole eggs)
1/4 to 1/2 cup organic milk or unsweetened soy milk
1/2 to 3/4 cup organic very sharp cheddar cheese; grated; plus extra for the melting on top toward the end
Salt and fresh black pepper; to taste
Crushed red pepper; to taste
A pinch of Spanish smoked sweet paprika
Olive oil

Directions
1. Preheat oven to 400°F.

2. Add potatoes to a pot of salted boiling water. Let cook for 6 to 8 minutes until soft. Drain and rinse with cold water. Place aside.

3. In a mixing bowl, whisk together the eggs, milk, cheddar cheese, crushed red pepper, paprika, salt and pepper.

4. In a large black skillet, heat 2 to 3 tbsp. of olive oil over medium temperature. When the oil is hot, add onions and sauté until translucent. Add garlic and quickly stir for 30 seconds. Add green bell and jalapeno peppers. Lightly season vegetable mixture with crushed red pepper; salt and pepper.

5. Add the corn and potatoes to the vegetables.

6. Add egg mixture (give it a final, quick whisk again), and very lightly stir.

7. Reduce stove temperature to medium-low and cook for an estimated 10 minutes.*

8. To cook the top, place in the oven.

9. When the top is done/solidified, sprinkle the extra cheddar cheese on top. Return to the oven to let cheese melt.

10. Place a slice on a plate. Top with Fresh Tomato Salsa (see recipe below).

*Note: Alternatively, preheat oven to 350°F and cook frittata for 10 to 15 minutes until the egg settles or is fully cooked on the inside. Then increase temperature to at least 400°F to cook the liquid top. After wards, top with cheese. In a couple minutes, when the cheese is melted, remove from the oven. Let cool and serve hot.

Fresh Tomato Salsa

Fresh Tomato Salsa

Ingredients
3 to 4 vine-ripe/heirloom tomatoes; diced or roughly chopped**
1 green bell pepper; diced or roughly chopped**
1 small red onion; diced
1 jalapeno; seeds and ribs removed; diced
1 small glove clove; minced
1 to 1-1/2 cup cilantro; chopped
1/8 to 1/4 cup olive oil
2 to 3 tbsp. balsamic vinegar
Crushed red pepper; to taste
Salt and fresh black pepper; to taste
1/4 to 1/2 tsp. Spanish smoked sweet paprika
{Optional, depending on the sweetness of the tomatoes} 1/4 tsp. sugar or honey

Directions
1. Mix all ingredients in a bowl. Let flavors marinate for at least one hour.

2. Enjoy with your favorite meal or dish.

**Note: Size is a personal preference of texture

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