Monday, June 18, 2012

Mexican Frittata

Every year about this time, our extra refrigerator is bursting at the seams with extra eggs. Well, every year but this one. It seems we have 1 rogue Tom turkey who has taken a liking to chicken eggs. They all know who the guilty party is, but...

Our Bourbon Red Bad Boys, otherwise known as the Three Amigos

...nobody's talkin'. 

So, until the culprit is caught, our eggs are being rationed out. There are no frivolous omelet's being made in my kitchen. No egg salad, deviled eggs, or angel food cakes either. Since the eggs are so scarce, it takes a really awesome recipe to persuade me to relinquish my hold on the egg carton. A recipe that makes me forget that it may be another 3 days before I stumble across a lonely egg rolling around the corner of the coop, undiscovered by the carnivorous Bourbon Red Bad Boys.

I'm talking frittata. A frittata is an egg dish that is baked like a pie. It makes it's own crust, but has the consistency of a good omelet, minus the fuss. This is our recipe for a Mexican Frittata, but you can substitute just about anything in this dish...except the eggs. 

Even if the Three Amigos try to tell you otherwise.

~Mexican Frittata~

The Players

4 Tb. unsalted butter
1/2 cup sweet onion, chopped
1 (5 oz.) can Mexi-corn, drained*
2 (4 oz.) cans mild, green chilies, drained
1 t. chili powder
1/2 t. chipotle chili powder
1/2 t. salt
1/4-1/2 t. red pepper flakes
1/3 cup all-purpose flour (I use a gluten-free blend)
20 eggs
1 cup sour cream
1 1/2 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
Garnishes: paprika, sour cream, mild salsa (all optional)

In a large skillet, melt the butter over med-high heat. Add the chopped onions and cook until translucent, approximately 5 minutes. Reduce the heat to medium and add the Mexi-corn and green chilies.

Add the chili powders, salt, red pepper flakes, flour and stir until ingredients are combined. Remove from heat.

In a large bowl, mix the eggs and sour cream. Use an immersion blender or whisk to blend well.

 Stir in the corn mixture. Add the cheeses and mix with a wooden spoon. Pour into 2 greased pie plates. Bake at 325 F. for 40 minutes, or until blond. Bake another 10-15 minutes, until center is set and golden brown. 

*You can substitute 1 cup fresh or frozen sweet corn and 1/2 chopped red bell pepper for the Mexi-corn. Leftover taco meat, sliced olives, or green onions are also fabulous additions.

This can be prepared ahead of time and refrigerated until morning.



Farmgirl Cyn said...

We love frittatas! So easy to throw together, and as you implied, very forgiving. Except for the eggs.

Susan said...

This sounds delish - would it be easy to halve? Since there is only one of me to feed. I am a great fan of frittatas, having an abundance of eggs.

Tina - Our Rustic Roots said...

That sounds really good!

Kim said...

Susan~Yes. I've halved it before and it turned out great!

Candy C. said...

Yum, yum!! I love eggs any way I can get them but especially with a Mexican twist! :)