Microwaved Mexican Frittata
|Green onions||3 , sliced|
|Canned mexican style corn||12 Ounce, drained (1 Can)|
|Canned chopped green chilies||4 Ounce, chopped (1 Can)|
|Chili powder||1⁄4 Teaspoon|
|Ground cumin||1⁄8 Teaspoon|
|Ground red pepper||1|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
|Shredded monterey jack cheese||4 Ounce (1 Cup)|
|Salsa||1⁄3 Cup (5.33 tbs)|
Put the butter in a 10-inch microwavable quiche or pie dish and microwave on High (100% power) for 30 seconds.
Add the green onions, corn, chilies, chili powder, salt, cumin and pepper; mix well.
Microwave on High for 3 minutes or until the green onions are tender, stirring after 1 1/2 minutes.
Stir in the flour and mix until smooth.
Using a wire whisk, beat the eggs and the sour cream in a medium-sized bowl until thoroughly blended, then stir into the corn mixture.
Add the cheeses and mix well.
Microwave on Medium (50% power) for 20 minutes or until the egg mixture is almost set but still moist in the center, rotating the dish a quarter turn every 5 minutes.
Let stand on the counter for 10 minutes.
Cut into wedges to serve, spooning a little salsa over each serving.
Tastes great served with tortilla chips and ripe olives.