Savory Corn Bake with Roasted Poblano Chile and Green Onions
This is a great brunch dish served with warm tortillas, black beans, salsa and guacamole. Or bake in a pie pan like a frittata and cut in wedges. If you like it spicy, double up on the poblano pepper.
2 teaspoon olive oil or unsalted butter
1 bunch green onions, all of the white and half of the green, finely chopped
1/2 red bell pepper, seeded and finely chopped
1 small poblano pepper, roasted, peeled, seeded and diced
or 1/4 cup canned chopped green chili
1 cup frozen corn kernels or the kernels from three large ears
2 large eggs
2 egg whites
1 1/4 cup plain soy milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup grated soy pepper jack cheese or goat Gouda, tossed with 2 tablespoons flour
Preheat oven to 375 degrees. Lightly oil an 8-inch-square glass dish or a 10-inch pie pan. Heat the olive oil in a skillet over medium heat. Add the green onion and bell pepper and cook until soft, about 3 to 5 minutes. Turn off heat and add the roasted poblano and corn. Set aside.
In a medium bowl, beat the eggs with the soy milk, salt and pepper. Add the cheese and the corn mixture. Pour into the prepared baking dish. Bake on the center rack of the oven until puffed and golden and a knife placed into the center comes out clean -- about 30 minutes. Let rest for 10 minutes.
Cut into wedges and serve with warm tortillas, black beans, salsa and
guacamole. Serves 6 to 8. |
