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Southwest Frittata

cheese, eggs

2 tablespoons olive oil; divided
1 onion; diced
1 jalapeño pepper; finely chopped (optional
1 baking potato; peeled and diced
1 cup fresh or frozen corn niblets
1/4 cup chopped fresh cilantro
6 eggs
1/4 cup water
1 teaspoon salt
1 cup grated Monterey Jack; or Cheddar cheese
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2 tomatoes; halved, seeded, chopped
1 cup chopped red cabbage
4 ounce mild goat cheese or feta cheese; crumbled
2 tablespoons chopped fresh cilantro

Start a frittata on top of the stove and finish it in the oven. If you do not have an ovenproof skillet, just put the egg mixture in an 8-inch buttered baking dish and bake 30 to 40 minutes in a preheated 350ºF oven. Use any leftovers in sandwiches or salads. In a 10-inch nonstick ovenproof skillet, heat 1 tablespoon oil. Add onion, pepper and potato. Cook 10 to 15 minutes until potatoes are just cooked. Add corn and fresh cilantro. Transfer to a bowl and cool for 5 minutes. Wipe out skillet. In a large bowl, whisk eggs with water and salt. Add vegetable mixture. In skillet, heat remaining 1 tablespoon oil. Add egg mixture. Cook over medium-high heat until bottom is set. Sprinkle grated cheese over the top and transfer to a preheated 350ºF oven for 15 to 20 minutes or until cheese has melted and is lightly browned, and eggs are set. Frittata can be served from the pan or loosen edges and gently slide onto a large round serving platter. Sprinkle the top with tomatoes, cabbage, cheese and cilantro. Serve in wedges.

Contributor: Meals in Minutes - Canadian Living

Yield: 4 servings

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