Corn And Brie Frittata

Course : Vegetables
Serves: 8
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12 ounces brie
4 tablespoons butter
1 medium onion -- finely chopped
4 medium jalapeno chiles -- finely diced
12 large eggs
1 teaspoon salt and pepper -- to taste
1 1/2 cups cut corn -- fresh or frozen
2 cups avocado salsa -- * see note

Preparation / Directions:

*Note: Avocado Salsa recipe separate. Place the cheese in the freezer for 20 minutes to firm it up slightly. Cut into 1-inch cubes. If you prefer, scrape off some or all of the rind with a cheese plane before cutting into cubes. Preheat oven to 375 degrees. Melt 2 tablespoons of the butter in a skillet and saute the onion and jalapenos until soft. Let cool. Beat the eggs with the salt and pepper. Stir in the corn, onion, jalapenos, and cheese. Melt the remaining butter in a 10-inch skillet (preferable non- stick and with a heatproof handle) over medium heat. Add the egg mixture and cook until the eggs are set around the edges and beginning to brown. Transfer to the oven and bake until brown and puffed, about 30 minutes. Turn the frittata out onto a platter upside down and cut into 8 wedges. Serve with avocado salsa. Notes: This can be served as an appetizer, as a luncheon main course, or as a brunch item. Served with bacon or sausage, it would also make a good breakfast dish. The avocado salsa is basically a very chunky form of guacamole. Other salsas could also be used.


Nutritional Information:

296 Calories (kcal); 24g Total Fat; (73% calories from fat); 17g Protein; 2g Carbohydrate; 339mg Cholesterol; 410mg Sodium

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