4 lg Eggs
1 1/2 c Sour cream
1/2 c Fresh parsley; minced
2 tb Sunflower oil
1 1/2 c Onion (3); diced
6 cl Garlic; minced
1 ts Basil
1 ts Oregano
1 ts Cumin seed
1 ts Ground coriander
1/2 ts Dry mustard
1/4 ts Cayenne pepper; or to taste
- -OR-
1 ts Crushed dried chili peppers
- -OR-
1 Fresh hot chili;
- finely diced
1 c Green pepper (1 lg); diced
2 c Mushrooms; sliced -OR-
2 c Zucchini; thinly sliced
3 md Tomatoes; diced
2 c Corn kernels; fresh or
- frozen
2 tb Whole wheat flour
1 ts Salt
1 c Jalapeño pepper Jack
- cheese; grated
1 c Cheddar cheese; grated
Paprika
Sour cream; for garnish
Salsa
Beat together the eggs, sour cream, and parsley in medium-sized bowl
and set aside.
Heat the oil in a 10" frying pan and sauté the onions and garlic with
spices. When the onions begin to brown, add peppers. Add mushrooms a
few minutes later. If there is liquid left in the pan, drain well.
Put into large bowl. Add fresh tomatoes and corn (don't precook
frozen corn), then add flour and salt. Stir well abnd taste for
seasoning. Spread half the sauté into an oiled 9x13" pan and top
with half the 2 cheeses that have first been mixed together. Layer
the remaining vegetables on top and sprinkle with the remaining
cheese mixture. Pour the egg mixture over all and sprinkle generously
with paprika. Bake covered 30 minutes at 375°F, then uncover and
bake 10 to 15 minutes more until golden andf set. Allow to cool a few
minutes before cutting. Serve topped with a dollop of sour cream and
a side of salsa.
Recipe by Horn of the Moon Cookbook by Ginny Callan
