corn hash frittata
A frittata is a great way to clean out your fridge. Almost anything can go in a frittata. My family’s current fave is the corn hash frittata. It grew from having a bunch of fresh corn and needing a summer side dish. So first let’s make corn hash.
Preheat oven to 400
corn hash
6 ears fresh sweet corn, shucked and cut off the cob, slice down in large bowl and most of the corn will end up in the bowl
1 red onion diced
shishito peppers 5 oz
fresh cilantro (hand full, chopped)
2 TBSP oil or butter
Salt and pepper to taste
for frittata
8 eggs
1/2 cup milk
1t chili powder or adobo puree
4 oz diced or grated pepper jack
2 oz crumbled cotija cheese
2 chorizo (optional) if using chorizo dice and brown in dry pan first and remove
Pre step: If using chorizo cook in hot dry pan
Heat cast iron pan medium high add butter or oil
If using butter don’t let it burn add peppers and blister, then remove
Add corn and red onions cook about 5 minutes
Slice shishito peppers and add
Add cilantro and salt, pepper to taste
Scramble eggs with milk chili powder
Add to egg mixture to pan on top of corn and onions
As it starts to thicken add shishito peppers, chorizo and jack until just you have wet scrambled eggs
Sprinkle with crumbled cotija
Put in oven until golden brown about 15 minutes
Let it cool for 5 minutes or so before cutting and serving
Other Frittatas
Spinach, mushroom and swiss
Saag Paneer
Western: ham peppers onions and cheese of choice
Potatoes, sausage and cheese
Bacon, egg and grilled cheese