Early Autumn Bounty Frittata
So many wonderful foods are available at this time of year, especially corn, peppers, onions, garlic, and cilantro. Add some smoky bacon, eggs, and a remarkable cheese for a brunch frittata. Taleggio is a cheese I first became familiar with at Madeleine Kamman’s School for American Chefs in Napa, where I was fortunate to win a scholarship in 2000. She introduced this Italian seawater-washed cheese as a flavorful substitute for mozzarella cheese in lasagna. Love at first bite, I have used it to enhance many dishes.
8 servings
INGREDIENTS:
2 tablespoons extra virgin olive oil
4 slices bacon, small diced
2 corn cobs, cut off the cob, or 2 cups frozen corn kernels, thawed
1 to 2 serrano peppers, seeds removed, minced
2 poblanos, small diced
½ cup sweet red peppers, small dice
½ cup red onion, small diced
1 clove garlic, minced
Sea salt and fresh ground black pepper to taste
6 eggs
1 ½ cups sun gold tomatoes, halved
7 ounces Taleggio cheese, crumbled or sliced
¼ cup cilantro, chopped
DIRECTIONS:
Preheat oven to 375°F.
Place the oil in a cast-iron pan over medium heat. Add the bacon and saute until golden brown. Transfer the bacon to a plate. Remove all but two tablespoons of the fat from the pan. Then add the corn kernels, peppers, and red onion. When the corn begins to brown, stir it to ensure even browning. When all are softened, stir in the garlic, salt, and pepper.
Whip the eggs with a fork and pour over the top of the vegetables. Stir until the bottom is set. Place in the oven and bake until set, about ten to twelve minutes.
Top with the reserved tomatoes, bacon, and then the cheese. Place the broiler. When slightly browned, remove from the oven. Let it sit for five minutes. Slice into eight equal pieces, then top with the cilantro.
Early Autumn Bounty Frittata
So many wonderful foods are available at this time of year, especially corn, peppers, onions, garlic, and cilantro. Add some smoky bacon, eggs, and a remarkable cheese for a brunch frittata. Taleggio is an Italian seawater-washed cheese that can be used as a flavorful substitute for mozzarella cheese in lasagna and other dishes.
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 slices bacon, small diced
- 2 corn cobs, cut off the cob, or 2 cups frozen corn kernels, thawed
- 1 to 2 serrano peppers, seeds removed, minced
- 2 poblanos, small diced
- ½ cup sweet red peppers, small dice
- ½ cup red onion, small diced
- 1 clove garlic, minced
- Sea salt and fresh ground black pepper to taste
- 6 eggs
- 1 ½ cups sun gold tomatoes, halved
- 7 ounces Taleggio cheese, crumbled or sliced
- ¼ cup cilantro, chopped
Instructions
- Preheat oven to 375°F.
- Place the oil in a cast-iron pan over medium heat. Add the bacon and saute until golden brown. Transfer the bacon to a plate. Remove all but two tablespoons of the fat from the pan. Then add the corn kernels, peppers, and red onion. When the corn begins to brown, stir it to ensure even browning. When all are softened, stir in the garlic, salt, and pepper.
- Whip the eggs with a fork and pour over the top of the vegetables. Stir until the bottom is set. Place in the oven and bake until set, about ten to twelve minutes.
- Top with the reserved tomatoes, bacon, and then the cheese. Place the broiler. When slightly browned, remove from the oven. Let it sit for five minutes. Slice into eight equal pieces, then top with the cilantro.
Nutrition Facts
Calories
259Fat (grams)
18 gSat. Fat (grams)
8 gCarbs (grams)
15 gFiber (grams)
3 gNet carbs
11 gSugar (grams)
9 gProtein (grams)
13 gSodium (milligrams)
461 mgCholesterol (grams)
150 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.