Thursday, February 17, 2011

Black Bean and Corn Frittata

I'm currently working on cooking from my fridge, freezer, and pantry right now and frittatas are one of the best ways to combine a variety of ingredients quickly and easily. I'm a total sucker for the black bean and corn combination and always have both around, so tossing them into a frittata with some scallions and cheese was an easy decision. Bell peppers would also be a nice addition or substitute for the scallions and the heat could be easily dialed up with a bit of jalapeno or other hot chile. Frittatas are fantastic for breakfast, lunch or dinner; I usually have them with a piece of toast and side salad for lunch or dinner or toast and fruit for breakfast. The next time you're scrambling to come up with something for dinner at the last minute, try this quick, healthy, and tasty frittata!

Black Bean and Corn Frittata
serves 2 to 4

6 eggs
1/2 cup black beans, drained and rinsed well if canned
1/2 cup fresh, canned, or frozen corn, rinsed if canned and thawed if frozen
1/2 cup chopped scallions
1/2 cup shredded melting cheese (smoked cheddar, Monterey Jack, and mozzarella all make good choices)
Kosher or sea salt
Freshly ground black pepper
Dash ground chipotle pepper (optional)
1 tablespoon unsalted butter
Salsa, for serving (optional)
Sour cream, for serving (optional)

1. Preheat oven to 450 degrees with a rack in the upper third. Whisk eggs together in a large bowl and season with salt and pepper and chipotle pepper, if using. Add beans, corn, scallions, and half the cheese and mix well to combine.

2. Preheat a medium (approx. 10-inch) cast-iron or other oven-safe skillet over medium to medium-high heat. Once the skillet is hot, add the butter and swirl to coat the entire pan. Add the egg mixture and cook for a couple minutes, until the outer edge is set. While the egg is cooking, sprinkle the other half of the cheese over the top of the egg mixture.

3. Transfer the skillet to the preheated oven. Bake until frittata is set in the center and the top is slightly browned, about 10 to 20 minutes, depending on how long you let the frittata cook on the stove and how browned you want the top of the frittata to be. After removing the frittata from the oven, run a rubber spatula around the edge of the pan to loosen the frittata. Allow to rest for a few minutes, then transfer to a cutting board, slice into wedges and serve, topping with salsa and sour cream if desired.

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