If you are a regular reader of the blog, you know that I love frittatas. So easy to mix up and cook and the ingredient combinations are endless.
Following our corn themed meal, this one includes corn and peppers and cheese. What's not to love, right?
Mix 8 eggs with 1/4 t. kosher salt, 1 cup cooked corn kernels, 1 each stemmed, seeded and minced jalapeno and Serrano pepper, a few grinds of black pepper, 3 thinly sliced green onions, white and light green parts and 1 cup finely shredded sharp cheddar cheese.
Pour into an oiled, oven proof skillet. Cook over medium heat without stirring for about 5 minutes.
Then put it into a preheated 400 degree oven until it's set, usually about 13-15 minutes.
Garnish with sour cream and thinly sliced green onions.