Recipe - Blue Corn Blueberry Muffins

3 tablespoon Olive oil
1 Onion; (medium size) chopped
1 Green pepper; (large) seeded
and chopped
1 Red pepper; (large) seeded
and chopped
1 Jalapeno pepper; (fresh)
seeded and minced
6 Eggs
One half teaspoon Salt
Good dash cayenne pepper
One fourth cup Blue cornmeal
8 ounce Cheddar; or Monterrey Jack
cheese, shredded

1. In a heavy castiron skillet or heavy shallow rangetooven casserole
heat the

olive oil over low to moderate heat. Tilt the pan and swirl the oil so that
it lightly films the sides of the pan.

2. Add the onion and the chopped and minced peppers and cook slowly,
stirring occasionally, until the vegetables are soft and the onion is
lightly browned.

3. In a medium bowl whisk the eggs with the salt and the cayenne until they
are just

frothy. Whisk in the cornmeal, 1 Tb. at a time, until it is smoothly
incorporated

and there are no lumps. Preheat the oven to 350F.

4. Pour the egg mixture over the vegetables in the skillet. Sprinkle the
grated cheese evenly over the top.

5. Place the skillet or casserole in the oven and bake for 1215 minutes
until the

omelet is set and the cheese is melted.

6. Let the frittata stand for a few minutes, then cut into wedges to serve.

"The frittata, an omelet that is either cooked in a skillet or baked in the
oven, is

the way eggs are often prepared in Mediterranean cooking. A variety of
vegetables

and/or cheeses are frequently added to the basic egg mixture; Italians
favor artichokes, mushrooms, and spinach, while the Spanish lean toward
tomatoes and potatoes. In this frittata both sweet and hot peppers add
zing, while blue cornmeal

provides subtle, earthy flavor. It is a nice dish for brunch or a light
lunch, served with a tomato and avocado salad."

Typos by Brenda Adams adamsfmle@sprintmail.com posted mcrecipe 11/11/96
Recipe By : Elisabeth Rozin, Blue Corn and Chocolate Cookbook

Posted to MCRecipe Digest V1 #293

Date: Mon, 11 Nov 1996 01:45:08 0800

From: Brenda Adams adamsfmle@sprintmail.com