Recipe of the week: Corn and Brie Frittata with Avocado Salsa

We are making this delicious appetizer for a Mexican Fiesta this weekend!

The recipe looks complicated, but it’s not. Give this a try for your next gathering. Your guests will love the fresh Southwestern flavor!

 

Corn and Brie Frittata with Avocado Salsa

12 ounces Brie
4 tablespoons butter
1 medium onion, finely chopped
4 jalapeno chiles, finely diced
12 eggs
Salt and pepper, to taste
1 1/2 cups corn kernels, fresh or frozen
2 cups Avocado Salsa (recipe follows)

Place the Brie in the freezer for 20 minutes to firm it up slightly. Cut into 1-inch cubes. If you prefer, scrape off some or all of the rind with a cheese plane before cutting into cubes.

Heat oven to 375 degrees F. Melt 2 tablespoons of the butter in a skillet and saute the onion and jalapenos until soft, about 3minutes. Set aside and let cool.

In a large bowl, beat the eggs with the salt and pepper. Stir in the corn, onion, jalapenos and cheese.

Melt the remaining butter in a 10-inch skillet (preferably nonstick, with an oven-safe handle) over medium heat. pour egg mixture into skillet. Place skillet in oven and bake until Frittata is brown and puffed, about 30 minutes.

Turn the Frittata out onto a platter upside down and cut into 8 wedges. Serve with Avocado Salsa. Makes 8 servings.

Avocado Salsa:
3 ripe avocados, pitted, peeled and
coarsely chopped
2 ripe tomatoes, seeded and chopped
1 small red onion, chopped
1/2 jalapeno or 1 Serrano chile, finely chopped
1/2 cup cilantro, coarsely chopped
1 teaspoon garlic, minced
1/4 to 1/2 cup lime juice
Salt and pepper, to taste

In a large bowl, combine the avocados, tomatoes, onion, jalapeno or Serrano, cilantro, garlic, lime juice, salt and pepper. Mix thoroughly and refrigerate for at least 2 hours for the flavors to combine. Use within 24 hours.

Makes 3 1/2 cups.

Avocado tip:

To reduce oxidation (browning) of an already-sliced avocado, sprinkle lemon juice on the exposed flesh and then refrigerate in a plastic bag. For more facts and nutrition info on the healthy Avocado, see this article at Web MD.

Teri & Samantha ❀

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One thought on “Recipe of the week: Corn and Brie Frittata with Avocado Salsa

  1. Pingback: Mexican Fiesta! « freshfarecatering

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