Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Corn and Brie Frittata from Café Terra Cotta
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6 ounces Brie |
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3 tablespoons butter |
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½ medium onion, finely chopped |
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2 jalapeno chilies, finely diced |
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6 large eggs |
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Salt and pepper to taste |
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¾ cup corn kernels, fresh or frozen |
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Salsa of choice |
Place the Brie in the freezer for 20 minutes to firm it up slightly. If you prefer, cut off the rind; if not, just go ahead and cut it into 1" cubes.
Preheat oven to 375. Melt 1 tablespoon butter in an 8" skillet and sauté the onion and peppers for 3 minutes. Set aside.
In a large bowl, beat the eggs with the salt and pepper. Stir in the corn, onion, jalapenos, and cheese.
Melt the remaining 2 TBLS butter in a 10" skillet. Pour egg mixture into skillet and place in oven and bake for 30 minutes.
Serve with Salsa.
NOTE: My daughter found this recipe, which is from the Café Terra Cotta in Scottsdale, Arizona. It is excellent! I just served it with bacon and fruit and it was plenty for a Sunday night dinner for us. I did cut off the rind on the cheese, altho my daughter does not do so. I also used frozen Green Giant Niblets.