WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Red-and-Yellow-Sauced Eggs
(Huevos con Salsa y Maiz)

1 jar (16 oz.) chunky-style salsa
1-1/2 cups cooked fresh or thawed frozen corn OR 1 can (15 oz.) whole kernel corn, drained
3 eggs
6 (7-inch) corn tortillas OR 3 (10-inch) flour tortillas
1/2 cup (2 oz.) shredded reduced-fat Monterey Jack or Cheddar cheese or crumbled queso cheese

   In 10-inch omelet pan or skillet, stir together salsa and corn. Cook over medium heat, stirring occasionally until mixture bubbles and is hot throughout, about 4 to 5 minutes. With back of spoon, make three indentations in mixture. Break and slip an egg into each indentation. Cover. Cook over medium heat until egg whites are completely set and egg yolks begin to thicken but are not hard, about 4 to 5 minutes. Meanwhile, slice through each tortilla every 1/4 inch to form thin strips. Place strips from either 2 (7-inch) or 1 (10-inch) tortilla/s on each plate. Top tortilla strips on each plate with 1 egg and 1/3 of the salsa/corn mixture. Sprinkle with cheese. Makes 3 servings.

   Both Italians (who call them frittatas) and Spaniards (who call them tortillas) use open-faced omelets as hearty sandwich fixings. The frittata itself takes only about 10 minutes cooking time and you’ll need just a few more minutes to layer the sandwich ingredients. For a super speedy entree, if your market carries them, choose baby spinach leaves, which don’t require chopping. Finish the omelet off with a sprinkling of grated Parmesan or Romano cheese, if you like.

 

WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2004 Wisconsin Energy Cooperative News