Sweet red pepper and corn frittata

 

     Nothing more than a large omelet, a frittata is ideal for a light supper, lunch or brunch.

Makes 6 servings

• ¼ cup unsalted butter
• 1 large sweet red pepper, cored, seeded and cut into thin lengthwise strips, about 3 x ¼ inches
• ½ teaspoon leaf oregano, crumbled
• 1 large carrot, pared and cut into very thin, ½-inch-wide trips, using vegetable peeler (about 2 cups)
• 1 cup frozen whole-kernel corn, thawed and drained
• 6 eggs, slightly beaten
• 3 tablespoons milk
• 1½ teaspoons vinegar
• Salt and pepper to taste

1. Preheat oven to 350F.
2. Heat 2 tablespoons butter in large heavy skillet with ovenproof handle over moderate heat.
3. Add red pepper and oregano ; sauté for about 3 minutes or until almost tender.
4. Stir in carrot ; sauté for about 2 minutes.
5. Stir in corn ; sauté for about 2 minutes and remove to medium-size bowl.
6. Reduce heat to low.
7. Add eggs to same medium-size bowl along with milk, vinegar, salt and pepper ; beat slightly.
8. Swirl remaining butter over bottom and side of same skillet ; pour in egg mixture.
9. Cook over low heat, stirring with flat side of fork, shaking pan back and forth, until frittata is firm on bottom and almost set on top, about 8 to 10 minutes ; remove from heat.
10. Bake in preheated oven for 5 to 8 minutes or until eggs are set ; cut into wedges and serve.

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