Cabbage and fresh corn are the stars of this zany meal. It is a blast to make too. Requires mastery of the "Flip and Slide" to prevent visits to the E.R. It is worth the trouble. A new favorite.
3/4 pound cabbage cut like coleslaw
2 pieces of fresh corn with kernels sliced off (around 6 oz.) Or use frozen corn at room temp.
One small red onion, chopped
5 eggs beaten lightly. (Find fresh eggs if you can. Older eggs can make the blend of ingredients watery 3/4 teaspoon salt
Plenty of fresh black pepper
Cheddar cheese, 4 oz. or more, and pickled hot cherry or jalapeno peppers to taste. We use 1/4 cup Pastene Hot Cherry Peppers.
Let the ingredients come to room temperature. When you are ready, mix the cabbage, corn, onion, eggs, salt and pepper thoroughly in a large bowl. Mix until everything is coated with the eggs.
Heat a 10" cast iron skillet or large pan over medium low heat until heated through, several minutes.
Add some oil and swirl to coat the bottom and sides, add the cabbage mixture and spread evenly.
Cover and cook for 6 to 7 minutes (until you can free the frittata from the sides and bottom).
Put a plate or pan cover over the frittata, and using both hands flip the frittata over onto the plate, then slide it back into the pan. You can leave the heat on while you quickly add as much cheddar and hot peppers as you like. Put the top back on, and cook 2 to 3 minutes more. Done.
Use the edge of your spatula to cut the frittata into four triangles, and serve hot.
Watch this video to see the inspiration for this recipe, and the flipping method. It is from a Philipino recipe site.
Watch this video to see us making it. Good "flip and slide".
Tom David Recipe Blog: Great stove top vegetarian meals for two hungry people. And no advertising!
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