Corn Tomato And Soyrizo Frittata Food

SWEET CORN FRITTATA WITH CHERRY TOMATO COMPOTE

Steps:

• Make the compote:
• Heat the oil in a medium-sized skillet over medium heat. Add the garlic and cook, stirring often, for about 1 minute. Add the tomatoes and cook, stirring occasionally, for about 2 minutes longer. Pour in the wine and cook until the wine is reduced by about half. Add the basil, salt, and pepper and continue to cook, stirring occasionally, until the tomatoes burst and become fragrant, 5 to 8 minutes. Remove from the heat and set aside the tomatoes in a bowl.
• Make the frittata:
• Position an oven rack about 3 inches from the top and preheat the broiler.
• In a 10-inch cast-iron skillet over medium, heat 1 tablespoon of the cooking fat. Add the diced white part of the scallions and the minced garlic and cook, stirring often, until fragrant, about 3 minutes. Add the potato and continue to cook, stirring occasionally, until the potato softens, about 10 minutes. Add the corn and continue to cook for about 2 minutes longer.
• In a large bowl, whisk together the eggs, red pepper flakes, and half the feta cheese. Pour the egg mixture over the veggie mixture in the skillet and top with the remainder of the cheese. Stir in the potato mixture and the scallion greens.
• Wipe out the skillet and, over medium-high, heat the remaining 1 tablespoon of cooking fat. Cook the frittata, lifting up the cooked egg around the edges with a rubber spatula to let the uncooked eggs flow underneath, 2 to 3 minutes. Reduce the heat to medium and cook, giving the pan a shake now and again, until the eggs are mostly set but the center is still slightly jiggly, 3 to 5 minutes more.
• Transfer the frittata to the oven and broil until the top is golden brown, 2 to 3 minutes (keep a close eye on the frittata, as it can easily burn). Serve topped with the tomato compote.

SPICY CORN FRITTATA WITH TOMATOES AND SCALLIONS

Steps:

• Set a rack on the top shelf of the oven and preheat to 450 degrees F.
• In a large ovenproof skillet over high heat, warm 2 tablespoons of the oil. Add the tomatoes and saute for 2 minutes. Add the corn, cilantro, scallions, garlic, and jalapeno and saute for 2 more minutes or until the garlic is fragrant and the mixture thickens. Transfer the vegetables to a plate and let cool for several minutes. Season with salt and pepper, to taste.
• In a large bowl, season the eggs with salt and pepper. Beat them lightly with a fork, only enough to mix the whites and the yolks. Add the cooled vegetables and cold butter and stir to combine.
• Wipe out the skillet with a paper towel and put it over medium heat. Add the remaining 2 tablespoons oil, swirling it all around and up the sides of the pan. Add the egg and vegetable mixture and stir gently with the back of a fork without touching the bottoms and sides of the pan. Cover the pan, lower the heat, and cook for 1 to 2 minutes, or until the bottom of the frittata begins to set. Remove the cover and transfer the pan to the top shelf of the oven and bake until golden brown and puffed, about 15 minutes.
• Slide the frittata onto a serving platter, cut it into wedges, and serve immediately or cool and serve at room temperature.

SKILLET-FRIED CORN AND TOMATOES

Steps:

• Heat a large skillet over high heat. Add the olive oil, then the garlic. Saute until the garlic is lightly browned. Add the chiles and saute briefly to release their character. Add the corn and cook briskly, stirring often, until partially cooked, about 3 minutes. Add the tomato puree and simmer, stirring, until the corn is just tender, about 2 minutes.
• Remove from the heat, whisk in the butter, and stir in the chives. Season with salt and pepper. Transfer to a serving bowl and serve immediately.

CORN, TOMATO AND SOYRIZO FRITTATA

Steps:

• Heat broiler to high with rack at medium height. Beat eggs, salt and pepper until well blended.
• Spray an oven-safe skillet with oil and heat over medium-high. Brown the chorizo (in order to do this, you must remove the casing). Add the corn and tomatoes and simmer for about four minutes. Reduce heat to medium and add the egg mixture, ensuring it evenly coats the bottom of the pan and that vegetables are evenly distributed. Lift the edges of the frittata to ensure all egg gets heated. Cook until only the top of the mixture is liquidy.
• Place the pan under the broiler until surface is puffed and lightly browned, about 2-4 minutes. Remove from oven. Sprinkle with cheese and cover and let sit for about five minutes, or until cheese is melted. Sprinkle fresh cilantro over the top. Serve hot.

BLACK BEAN AND SOYRIZO CHILI

Steps:

• Remove 2 chiles from can; finely chop, reserving remaining chiles and sauce for another use.
• Heat a large Dutch oven coated with cooking spray over medium-high heat.
• Add chiles, 1 3/4 cups onion, bell peppers, garlic, and soyrizo; sauté 5 minutes or until tender.
• Add chili powder and next 7 ingredients (chili powder through corn), stirring to combine.
• Bring to a boil.
• Reduce heat, and simmer, covered, 30 minutes, stirring occasionally.
• Remove from heat; stir in chocolate, salt, and black pepper.
• Ladle 1 cup chili into each of 12 bowls.
• Top each serving with 1 tablespoon sour cream and 1 tablespoon onion.
• Serve with tortilla chips.

BACON, ONION AND TOMATO FRITTATA

Steps:

• In medium, broilerproof, nonstick skillet, cook bacon until crisp.
• Using slotted spoon, transfer bacon to paper towels to drain.
• Pour off all but 1 tblsp drippings from skillet.
• Add olive oil to skillet.
• Add sliced onion and cook over medium-high heat until golden, stirring frequently, about 5 minutes.
• Reduce heat to medium-low.
• Add chopped tomatoes and cook until almost all liquid evaporates, stirring frequently, about 10 minutes.
• Preheat broiler.
• Whisk eggs in large bowl until frothy.
• Whisk in bacon, basil and season to taste.
• Pour into skillet with vegetables.
• Cook over medium heat until bottom is just golden and top is still unset, occasionally lifting edges of frittata and tilting pan to let uncooked egg run underneath, about 10 minutes.
• Sprinkle top with Parmesan cheese.
• Broil frittata until top puffs and turns golden, about 3 minutes.
• Slide frittata onto platter.
• Serve warm or at room temperature, cutting into wedges.

CORN, TOMATO, AND CHORIZO FRITTATA

Steps:

• Heat the broiler to high set the rack at medium height. Beat the eggs, salt, and pepper in a bowl until well blended.Spray a large, oven-safe, nonstick skillet with oil and heat over medium-high heat. Brown the chorizo. Add the corn and tomatoes and simmer for several minutes, until fairly dry. Reduce the heat to medium and add the beaten egg, tilting the pan and lifting the vegetables so that it flows evenly across the bottom of the pan. Make sure the vegetables are distributed evenly. As the egg sets, lift the edges and tilt the pan so that the liquid egg flows under the set sections cook until just the top 1/2 inch of egg is liquid.Place the pan under the broiler and broil until the surface is puffed and browned, 2 to 4 minutes. Remove from the broiler, using a thick pot holder. Sprinkle with the cheese, cover, and let rest for 5 minutes to melt the cheese. Scatter the cilantro over the top, cut into wedges, and serve. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

BACON TOMATO FRITTATA

Steps:

• Cook bacon in large skillet;remove reserving 1 tbsp drippings in skillet; break bacon into bite sized pieces; set aside.
• In medium bowl, combine eggs, milk and mustard; blend well.
• Heat reserved bacon drippings over low heat; add tomato and garlic; cook 2 minutes or until tomato is warm Stir in bacon.
• Pour egg mixture into skillet; cook over low heat 4 minutes; as edges set run spatula around edge of skillet and left egg mixture to allow uncooked egg to flow to bottom of skillet Cover; cook an additional 4 to 5 minutes or until top is set but still moist.
• Sprinkle with cheese; cover tightly; remove from heat; let stand 1 to 2 minutes or until cheese is melted cut into wedges to serve.

SWISS CHARD AND TOMATO FRITTATA

Steps:

• Chop the chard. In a skillet, sauté the garlic and onions in 1 tablespoon of the oil.
• Add the chard, cover and lower the heat and cook for 10 minutes.
• Remove from heat and drain if juicy.
• In a large bowl, beat the eggs, salt and pepper until blended. Stir in the chard.
• Coat the bottom of a skillet with the remaining oil and return to medium heat.
• When hot, pour egg mixture and arrange tomato slices on top.
• Cover and cook until the edges are firm and the bottom is golden and beginning to brown. Turn frittata over and cook for about 5 more minute until eggs are cooked.
• Serve immediately or at room temperature.

SOUTHWEST CORN FRITTATA

Steps:

• Preheat broiler. Whisk eggs in medium bowl to blend. Mix in corn, cheese and 2 tablespoons cilantro. Sprinkle with salt and pepper. Mix in tortillas.
• Heat oil in heavy medium broilerproof nonstick skillet over medium-high heat. Add onion and sauté until just tender, about 5 minutes. Pour egg mixture into skillet and stir to blend. Cover skillet. Cook frittata over low heat until eggs are almost set, about 8 minutes. Uncover skillet; broil frittata until top is set and starting to brown, about 1 minute. Slide frittata onto plate. Sprinkle with remaining 1 tablespoon cilantro. Cut into wedges and serve.

TOMATO FRITTATA

Steps:

• In a 9-inch non-stick skillet, cook the onion and bell pepper with salt and pepper to taste in 2 teaspoons of olive oil over medium heat, stirring often, until onion and pepper is tender, about 3 minutes.
• In a mixing bowl, beat or whisk together the eggs, egg substitute, and cheese; add the bell pepper mixture and whisk together until well combined.
• Spray the 9-inch skillet with cooking spray ,start heating the skillet again over mediun heat until hot and quickly pour in the egg mixture, distributing the bell pepper and onion evenly.
• While it begins to cook, arrange tomato slices decoratively on the top, then sprinkle the 1/2 teaspoon of Italian seasoning on top; Cover skillet and cook( WITHOUT stirring) for about 6 minutes, or until the frittata is set and the bottom is nicely brown.
• If desired, broil the frittata under a preheated broiler, about 4-inches from the heat, for 2 minutes to lightly brown the top; let cool in skillet for 5 minutes; slide the frittata onto a serving plate, cut into wedges and serve it warm or at room temperature.