red pepper & corn frittata
I’ll just come out and say it: I’ve been intensely neglecting ingestibles as of late. Between preparing to move, moving, working and spending weekends exploring the new neighborhood, I haven’t made the time to diligently record either my foodventures or several culinary experiments in the new apartment’s kitchen, which is tiny (basically existing in the front hallway) but decked out with black marble countertop (not plural) and gorgeous stainless-steel appliances (including a dishwasher!) Once supplemented with a sturdy Ikea kitchen block/island, I found I’d landed that elusive New York luxury: a pretty halfway decent kitchen. Not to mention, I’m blocks away from a Trader Joe’s, Fairway, and (drumroll) ZABAR’S. Oh, and there’s a farmers’ market across the street on Sundays, and a basil plant on my counter. Refrigerator/pantry staples on any given day now include a quarter pound of lox, a loaf of just-baked seeded rye, gorgeous extra-sharp cheddar, local handmade pretzels, Italian olives, fresh pesto…well, the list goes on.
This morning’s breakfast was an excellent use of the new smorgasbord of groceries.
Red pepper & corn frittata:
- 1 red bell pepper (organic, from Trader Joe’s)
- 2-3 ears corn, in husks (from the farmers’ market)
- 5 eggs (from the farmers’ market)
- approx. 3 oz sharp yellow cheddar (from Zabar’s)
- 1/2 cup good salsa, or equivalent of chopped tomatoes & onions (from Fairway)
- Husk the corn and slice the kernels from the cobs.
- Dice red pepper.
- Combine corn kernels, diced pepper and salsa in a large frying pan and cook on medium, stirring occasionally, for a few minutes. Use spatula to create one flat layer.
- Meanwhile, beat five eggs in a bowl. Add crumbled cheddar and mix.
- Pour eggs and cheese over vegetables.
- Cook on low heat for 5-10 minutes, until eggs are set.
(the boyfriend ate his with Tostitos. Typical.)