I contributed to the most recent group blog post over at Ecocentric Blog (my work blog) – Our Virtual Picnic: An Ecocentric Labor Day Recipe Roundup and Twitter Chat. Check it out – there are great recipe ideas for Labor Day weekend from some great cooks.
Mine are oldies, but goodies from my appearance on Jayni’s Kitchen:
Dawn’s Corn and Pepper Frittata with Salsa Verde
The beauty of this frittata recipe is that it can be made ahead and is as versatile and delicious cold, or still warm from the oven. I actually prefer it at room temperature, placed between two slices of bread with some salsa and summer tomatoes! While this recipe calls for corn and peppers, you could easily replace them with other seasonal vegetables, whatever looks best at the farmers’ market. “Corn milk” makes this frittata recipe special, adding a little extra sweetness to balance out the spice from the peppers. Enjoy!
Corn and Pepper Frittata
6 local, pasture-raised eggs 1 small white onion, chopped 1 medium poblano pepper, chopped ½ jalapeño, or other hot green pepper, chopped 2 ears sweet corn 1 cup sharp white cheddar (local, if possible), grated 3 scallions, sliced 3 tablespoons extra virgin olive oil Salt and pepper, to taste
Salsa verde (see recipe below)
In a medium saucepan, saute the onion and poblano and jalapeño peppers in 2 tablespoons of the olive oil with a pinch of salt over low heat for about 7 minutes, or until onions and peppers have softened. Meanwhile, cut the kernels from 1 ear of corn and reserve. Grate the other ear on a cheese grater over a medium bowl to create corn “milk.” Crack all the eggs directly into the bowl with the “milk” and vigorously whisk them together — this will help make the eggs fluffy. Add some salt and pepper to the eggs to taste and set aside the egg mixture. Add the corn kernels to the onion and pepper mixture and saute for about 1 minute.
If necessary, add the last tablespoon of oil to the pan (if the pan looks dry) and swirl the oil around the pan. Increase the heat to medium and add the egg mixture to the pan. Add the cheddar and stir all of the ingredients around – spreading them evenly throughout the egg mixture. Place the scallions on top and gently pat down into the egg. Cover and let cook for about 2 minutes. Meanwhile, preheat the broiler. Transfer the pan (uncovered) to the broiler and let it cook until the top gets a little brown and the eggs are cooked through. If you feel the eggs might need to cook a little longer, but the top is already browned, put the cover back on the pan and let it sit on the stove top (with no burners on); the heat will continue to cook the eggs. For the rest of the directions, click through:
Once the dish has cooled, you can cut the frittata into pieces, like a pie. A spatula will be helpful to get the pieces out of the pan. Serve with a dollop of Salsa Verde on top.
Make a frittata sandwich using the Salsa Verde as a spread on fresh bread with a slice of tomato (or plain)!
½ cup cilantro, washed and dried ½ cup parsley leaves, washed and dried 1 tablespoon (heaping) capers ½ lime, juiced ½ jalapeño or other hot green pepper, roughly chopped (optional) 1 clove garlic, quartered ⅓ cup extra virgin olive oil
Food processor needed
Put all ingredients except the olive oil into the food processor pulse several times. Leaving the food processor running, slowly add the olive oil and puree to desired consistency. The favors will become more intense as the salsa verde sits and melds. To serve, dollop on top of a wedge of the frittata and enjoy.