Corn, chiles, pimientos, and cilantro give a Southwestern flair to easy frittata. This dish is rich and hearty enough for a main meal.
INGREDIENTS:
* 2/3 pound (2 medium) potatoes cut into 1/4-inch slices
* 1 can (8-3/4 ounces) whole kernel corn, drained
* 1 can (4 ounces) diced mild green chiles
* 1 can (2-1/4 ounces) sliced ripe olives, drained
* 1 jar (2 ounces) sliced pimientos, drained
* 3 green onions, sliced
* 2 tablespoons chopped cilantro or parsley
* 8 eggs or 2 cups egg substitute
* 2 teaspoons water
* Pepper, to taste
* 1/3 cup grated Parmesan cheese
PREPARATION:
Preheat broiler.
Place potatoes in shallow 1-1/2 to 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on High 5 minutes.
Coat 10-inch nonstick skillet with vegetable cooking spray. Add potatoes and cook over medium heat, turning occasionally, until golden, about 5 minutes.
Meanwhile, in medium bowl, mix corn, green chiles, olives, pimientos, green onions, cilantro or parsley, eggs, and water. Season with pepper. Pour mixture over potatoes.
Cover and cook over medium heat until eggs are almost set, about 10 minutes. Remove cover. Sprinkle with Parmesan cheese. If not oven-proof, wrap skillet handle in double thickness of aluminum foil. Place skillet 4 to 5 inches from heat source. Watching closely, broil 1 to 3 minutes to finish cooking eggs and melt cheese.
Cut into wedges to serve.
Yield: 4 servings
