Corn, Jalapeno, and Brie Frittata

Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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Yield: 4-6 servings

Ingredients
2 tbsp olive oil
4 cloves garlic, minced
2 jalapenos, seeded and minced
2 ears of corn kernels
2 oz basil, chopped
6 large eggs
1 cup milk
Salt, to taste
8 oz brie, cut into ½-inch dice

Instructions
Heat oven to 375F. Grease a 10-inch tart pan and set aside.
In a medium skillet, heat the olive oil over medium-high heat. Add the garlic and jalapenos to the pan and saute for 1-2 minutes or until fragrant. Stir in the corn, basil, and a pinch of salt. Saute for 2-3 minutes or until just tender. Set aside.

In a large bowl, whisk together the eggs and milk. Season to taste with salt and black pepper.

Pour the corn-jalapeno mixture into the tart pan. Pour the eggs and milk over it. Spread the brie evenly around the pan.

Bake for 30-40 minutes, or until set. Let rest for 5-10 minutes before serving.

Notes
An Eats Well With Others Original
From joanne-eatswellwithothers.com

Nutrition Information
Serving size: ⅙th of recipe