Another great recipe from the help of our CSA partner, Olden produce. We have been getting quite a bit of sweet corn and onions from them each week, so we put them to good use in our vegetarian breakfast entree this morning.
Red Pepper and Sweet Corn Soufle- serves 8, but can be scaled down
2tsp. olive oil, 2 med. diced red peppers, 8 sliced onions, 1 1/2 C Fresh sweet corn cooked and sliced off of the cob, or frozen, 1 TB oregano, 2 tsp. cumin, 1/2 tsp. of salt and chili powder, 12 large eggs, 1/4 C milk or water, 3/4 C pepperjack cheese, 1 tomato, and 2 TB fresh cilantro for garnish
Preheat oven to 375 degrees
I prepared these in 8-6oz. ramekins, but you can mix everything to together and pour into a 9×13 casserole dish too. Spray ramekins and set on a baking sheet.
Heat oil over med to high heat in a skillet. Add red peppers, onion, and corn. Cook, stirring often until vege’s are tender. Remove from heat and stir in oregano, cumin, salt and chili powder. LET COOL!
Whisk eggs and milk or water. Add cheese and cooked vege’s. Stir well. Divide among ramekins or pour in to casserole dish. Top each with a tomato slice.
Bake 30-40 min. until set, light brown and puffy. Add a cilantro sprig.