Description: This is a versatile recipe that can be altered to use any seasonal vegetable. We prefer to serve the frittata at room temperature, but it can be served hot or cold, too.
- 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)
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.
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.
Other Options: Make a frittata sandwich using the Salsa Verde as a spread on fresh bread with a slice of tomato (or plain)!