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Recipe - Aztec Frittata

July 29, 1997

Aztec Frittata

1 11-ounce can mexicali corn or 1 1/3 cups kernel corn

cooking spray

1 15-ounce can kidney beans, rinsed and drained

1/2 cup chopped sweet red and/or green pepper

6 eggs

1 to 2 teaspoons garlic powder

1 to 2 teaspoons hot pepper sauce

salsa or taco sauce, optional

Drain corn, reserving liquid. If necessary, add water to make 1/3 cup. Evenly coat a 10-inch omelette pan or skillet with cooking spray. Add drained corn, beans and pepper. Cover and cook over medium heat until peppers are soft, about 5 to 7 minutes.

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In medium bowl, beat eggs, reserved corn liquid, garlic powder and pepper sauce until blended. Pour over vegetables. Cover and cook over medium heat until eggs are almost set, about 8 to 10 minutes. Broil about 6 inches from the heat until eggs are completely set and lightly browned, about 1 to 2 minutes. Cut into wedges and serve from pan or either slide from pan or invert onto serving platter. Dollop with salsa, if desired.

In microwave:

Drain corn, reserving liquid. If necessary, add water to make 1/3 cup. Evenly coat 9-inch pie plate with spray. Add drained corn and pepper. Cover with plastic wrap. Cook on full power until peppers are soft, about 5 minutes. Add beans. In medium bowl, beat together eggs, reserved corn liquid, garlic powder and pepper sauce until blended. Pour over vegetables. Cover. Cook on full power, rotating dish once or twice, about 5 minutes. Continue cooking on 50 percent power until sides are puffy and center is set, about 2 to 3 minutes. Let stand, covered for 5 minutes. Cut and serve.

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