NIAN GAO 

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