By Sarah Murphy-Kangas,
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 saut茅ed 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.
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