Hatch Chile and Corn Frittata


Wow. I've been gone awhile! Logging in to post here again, I breathed a happy sigh. Hello!

I'm going to get on (one of my many) soap-boxes and put a plug in for going off the grid. We've been unreachable for about 10 days and it was HEAVEN! Out-of-office message on the email, totally checked out of Facebook and Instagram, news, and anything anyone else was doing. Period. Cell reception wasn't even possible. (I know. Nutso. Or in Wyatt's lingo for crazy, "CRA.") I got to a totally different place--settled, in tune to the little things around me, and I read 6 books. Thank you, Universe, for time like that. I'm aware there are millions of Americans working several minimum wage jobs at once. For them, "no work" means no money. That doesn't mean I shouldn't take vacation, but I'm grateful all over again when I think of it that way.

Something is opening up around me, under me. And it doesn't threaten to swallow me up. Rather, it's something boundless, loving, infinite. Jane Fonda described it this way--"I feel a presence, a reverence humming within me that was, and is, difficult to articulate." Beautiful. Here's to the humming.

(And one more soapbox.) I talked to two people yesterday who've been having a hard time hearing the humming. Grief, loss, anxiety, plus the everyday difficulties of paying bills, meeting responsibilities. And all with the added summer burden of "getting out and enjoying life." They both shared that Facebook has made that harder for them. We don't post photos or updates that say, "I'm in a dark hole right now, or "My family vacation was a total disaster." So I guess my soapbox isn't that we shouldn't enjoy FB or post photos (I did and I'm going to again. These Ross Lake photos make me happy.), but that we should be mindful of how complicated life really is. Facebook is about the image we craft and present to the world. It's not the truth. The Truth is that we are enfolded by Divine Love no matter what, that money, status, friends, or vacations has absolutely nothing to do with that, and that our carefully curated images actually KEEP us from dwelling in love. Going off the grid reminded me of all that.




Okay. Hatch Chiles. My mom orders a case of these from New Mexico every year, but they have shown up in my neighborhood supermarket. Wonder of wonders! For $1/pound. So I've been loading up and roasting them like they are going out of style. (Put them all on a sheet pan, broil them, turning until all sides are blackened. Put them into a paper bag and steam them for 20 minutes until skins are loosened from flesh and they are cool enough to handle. Peel and seed them with gloves on! And eat them on everything.)


I brought this frittata to Jen and Jason's house for brunch on Sunday. Frittatas are good vehicles for so many things, and chiles and eggs are natural partners. You could certainly leave them out, substitute finely chopped jalapeno (less than what's called for here!), or use roasted anaheims from a can. It's still summer, after all, and you might not want to follow my example of broiling peppers all day. That's kind of CRA.

Hatch Chile and Corn Frittata

1 Tb. olive oil
1 c. frozen or fresh corn kernels (I like the frozen roasted corn from TJs)
1/4 c. thinly sliced green onions
1 small zucchini, very thinly sliced (mandolins are perfect for this if you have one)
1/2-1 c. roasted hatch chiles, roughly chopped
Salt and pepper to taste
8 eggs
1/2 c. heavy cream
1 1/2 c. coarsely crushed tortilla chips
1/2 c. shredded sharp cheddar
1/2 c. crumbled feta
handful of fresh herbs--basil, parsley, cilantro, or a mixture

Turn oven to 425.

Heat oil up over medium heat in a 10" cast iron skillet. Add corn, green onions, and zucchini and saute until soft, about 7 or 8 minutes. Add hatch chiles, salt and pepper,  and turn the heat to low.

In a medium bowl, whisk eggs, cream, and crushed tortilla chips together. Pour over sauteed veggies and let cook slowly for about 15 minutes, until it's starting to set up but not yet totally cooked. Top with cheese and herbs, and put into your preheated oven. Bake for about 10 minutes, until frittata is puffed and golden on top. Let cool for at least 15 minutes before you slice into wedges.