Blue Corn Pepper Frittata |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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BLUE CORN PEPPER FRITTATA This recipe came from an estate sale. I obtained it when I purchased the family collection from the Willingham Estate in Fort Worth, Texas in 1984. Ingredients:
3 tablespoon olive oil |
1 medium onion chopped |
1 large green pepper seeded and chopped |
1 large red pepper seeded and chopped |
1 jalapeno pepper seeded and minced |
6 eggs |
1/2 teaspoon salt |
1/4 teaspoon cayenne |
1/4 teaspoon freshly ground black pepper |
1/4 cup blue cornmeal |
8 ounces cheddar cheese shredded |
Directions:
1. In heavy cast iron skillet heat olive oil over low to moderate heat.
2. Tilt pan and swirl oil so that it lightly films the sides of the pan.
3. Add onion and peppers then cook slowly stirring occasionally until the vegetables are soft.
4. In a medium bowl whisk eggs with salt and cayenne until they are just frothy.
5. Whisk in cornmeal 1 tablespoon at a time until it is smoothly incorporated and no lumps.
6. Preheat oven to 350 then pour egg mixture over vegetables in skillet.
7. Sprinkle grated cheese evenly over top then place in oven and bake 15 minutes.
8. Allow to stand 5 minutes then cut into wedges and serve.
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