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The Carter House Bed and Breakfast Inn

Silver City, New Mexico

Specialty Recipe

Green Chile and Corn Frittata

One 8-ounce can of corn
One 4-ounce can of chopped green chiles
2 Tablespoons olive oil
10 eggs
3/4 cup half-and-half (or yogurt and milk)
1-1/2 cups grated Cheddar cheese

Preheat oven to 350 degrees. Drain corn and chiles. Sauté corn and chiles in olive oil until coated and heated through. Spread on bottom of an 8 x 8 inch baking dish that has been oiled or buttered. Beat eggs with half-and-half or yogurt/milk mixture. Pour over corn and chiles. Sprinkle grated cheddar cheese over entire mixture. Sprinkle paprika, parsley and oregano on top. Bake for 45 minutes or until firm and golden.

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