Tuesday, May 10, 2005

Southwestern Rice and Corn Frittata

Southwestern Rice and Corn Frittata (Adapted from Good Housekeeping)

2 cups cooked brown jasmine rice
1 tablespoon plus 1 teaspoon olive oil, divided
1/2 cup chopped onion
1 jalapeño, seeded and finely chopped
1 garlic clove, minced
1 cup corn kernels
6 large eggs
4 large egg whites
1/4 cup milk
1/4 cup loosely packed cilantro, chopped
1/2 teaspoon salt
2 ounces shredded fontina cheese

Preheat oven to 400

In a 10" skillet, heat 2 teaspoons oil over medium-high. Add onion and cook until lightly browned, about 2 to 3 minutes. Stir in jalapeño and garlic - cook until fragrant, about 1 minute. Add corn and cook until heated through, about 1 minute. Scoop the mixture into a medium bowl.

In large bowl, whisk together eggs, milk, cilantro and salt. Stir in rice, corn mixture and fontina.

In the same skillet, heat remaining 2 teaspoons oil over medium. Pour in egg mixture - cover and cook until the egg mixture starts to set around the edge, about 3 minutes. Remove the cover and place in oven - bake until the frittata is set, about 15 to 20 minutes. Remove from the oven and let rest for 5 minutes before removing from the pan to serve.

Makes about 4 to 6 servings.

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