| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 1 | tb | Oil |
| 1/2 | c | Chopped red bell pepper |
| 1/2 | c | Chopped onion |
| 1 | tb | Minced garlic |
| 1 | tb | Minced jalapeno pepper |
| 4 | Eggs | |
| 2 | c | Heavy cream |
| 2 | c | Jalapeno jack cheese |
| 1 | c | Roasted corn kernels,; plus extra for garnish |
| 1 | c | Cooked black beans,; rinsed |
| 1/2 | ts | Ground cumin |
| 1/4 | ts | Chili powder |
| Salt and white pepper | ||
| 1 | 9-inch prebaked tart shell,; in quiche pan | |
| Pico de Gallo, for serving; (recipe follows) |
INSTRUCTIONS
In a skillet heat oil and cook bell pepper, onion and garlic until tender; set aside to cool. In a large bowl whisk eggs and cream until combined; stir in sauteed vegetables and remaining ingredients, season with spices, salt and pepper. Pour egg mixture into tart shell and bake 30 minutes or until custard is firm to the touch. Cool briefly before cutting. Serve with Pico de Gallo alongside, sprinkled with corn kernels and cilantro. Yield: 8 serving Recipe By :ESSENCE OF EMERIL SHOW #EE082 Posted to MC-Recipe Digest V1 #277 Date: Mon, 04 Nov 1996 09:07:11 -0500 From: Rowaan <rowaan@ix.netcom.com>
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