Hatch chile and corn frittata
I'm going to get on (one of my many) soap-boxes and put a plug in for going off the grid. We were unreachable for about 10 days recently and it was heaven!
Out-of-office message on the e-mail, totally checked out of Facebook and Instagram, news, and anything anyone else was doing. Period. Cell reception wasn't even possible. I got to a totally different place – settled, in-tune to the little things around me, and I read six books. Thank you, universe, for time like that. I'm aware there are millions of Americans working several minimum wage jobs at once. For them, "no work" means no money. That doesn't mean I shouldn't take vacation, but I'm grateful all over again when I think of it that way.
OK. On to hatch chiles. My mom orders a case of these from New Mexico every year, but they have shown up in my neighborhood supermarket – wonder of wonders! – for $1 per pound. So I've been loading up and roasting them like they are going out of style. (Put them all on a sheet pan, broil them, turning until all sides are blackened. Put them into a paper bag and steam them for 20 minutes until skins are loosened from flesh and they are cool enough to handle. Peel and seed them with gloves on! And eat them on everything.)
I brought this frittata to Jen and Jason's house for brunch on Sunday. Frittatas are good vehicles for so many things, and chiles and eggs are natural partners. You could certainly leave them out, substitute finely chopped jalapeno (less than what's called for here!), or use roasted anaheims from a can. It's still summer, after all, and you might not want to follow my example of broiling peppers all day.
Hatch chile and corn frittata
1 tablespoon olive oil
1 cup frozen or fresh corn kernels (I like the frozen roasted corn from Trader Joe's)
1/4 cup thinly sliced green onions
1 small zucchini, very thinly sliced (mandolins are perfect for this if you have one)
1/2 to 1 cup roasted hatch chiles, roughly chopped
Salt and pepper, to taste
8 eggs
1/2 cup heavy cream
1-1/2 cups coarsely crushed tortilla chips
1/2 cup shredded sharp cheddar
1/2 cup crumbled feta
Handful of fresh herbs such as basil, parsley, cilantro, or a mixture
1. Preheat oven to 425 degrees F.
2. Heat oil up over medium heat in a 10-inch cast iron skillet. Add corn, green onions, and zucchini and saute until soft, about 7 or 8 minutes. Add hatch chiles, salt and pepper, and turn the heat to low.
3. In a medium bowl, whisk eggs, cream, and crushed tortilla chips together. Pour over sautéed veggies and let cook slowly for about 15 minutes, until it's starting to set up but not yet totally cooked. Top with cheese and herbs, and put into your preheated oven. Bake for about 10 minutes, until frittata is puffed and golden on top. Let cool for at least 15 minutes before you slice into wedges.
