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"The belly rules the mind."--Spanish Proverb

Black Bean and Hominy Frittata Recipe

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This recipe for Black Bean and Hominy Frittata is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c chopped onions
2 tsp olive oil
1 green or red bell pepper, seeded and julienned
1 or 2 jalapeņo or other fresh chile, minced (optional)
1 1/2 c canned white hominy or corn kernels (or frozen corn)
1 1/2 c cooked black beans (16 oz can drained and rinsed)
2 Tbsp chopped fresh cilantro
6 eggs
1/2 tsp salt
1 tsp olive oil

Salsa
Sour cream
Directions:
Directions:
Place the onions and 1 tsp of oil in a 10 to 12 inch nonstick skillet. Cover and cook on medium heat, stirring occasionally for about 5 minutes, until the onions are soft and golden. Add the bell peppers and chile and saute on med heat for 5 minutes. Stir in the hominy, black beans and cilantro, cover lower the heat, and cook for about 5 minutes until hot. Remove the skillet from the heat.

In a large mixing bowl, beat the eggs and salt until fluffy. Stir the bean and hominy mixture into the eggs.

Coat the bottom of the same skillet with the remaining teaspoon of oil and return to med heat. When the skillet is hot, pour in the egg mixture and distribute evenly. Cover and cook for 5 to 7 minutes, until the edges are firm and the bottom has browned. Place a large flat plate or pizza pan over the skillet and flip the skillet over so that the frittata falls onto the plate. Slide the frittata back into the skillet and cook for about 5 minutes more, or until the edges are fully cooked.

Cut the frittata into wedges and serve hot or at room temperature, topped with salsa and a dollop of sour cream or yogurt
Number Of Servings:
Number Of Servings:
4 to 6

 

 

 

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