The spices in this carrot cake blend together perfectly and the orange adds a depth to the flavor and an interesting element of sweetness that just works.  All of this combines to make this the best carrot cake ever

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Corn, Jalapeno and Brie Fritta
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Sweet corn, gooey brie, and a subtle heat make this corn, jalapeno, and brie frittata perfect for any meal!
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  1. 2 tbsp olive oil
  2. 4 cloves garlic, minced
  3. 2 jalapenos, seeded and minced
  4. 2 ears of corn kernels
  5. 2 oz basil, chopped
  6. 6 large eggs
  7. 1 cup milk
  8. Salt, to taste
  9. 8 oz brie, cut into ½-inch dice
  1. Heat oven to 375F. Grease a 10-inch tart pan and set aside.
  2. In a medium skillet, heat the olive oil over medium-high heat. Add the garlic and jalapenos to the pan and saute for 1-2 minutes or until fragrant. Stir in the corn, basil, and a pinch of salt. Saute for 2-3 minutes or until just tender. Set aside.
  3. In a large bowl, whisk together the eggs and milk. Season to taste with salt and black pepper.
  4. Pour the corn-jalapeno mixture into the tart pan. Pour the eggs and milk over it. Spread the brie evenly around the pan.
  5. Bake for 30-40 minutes, or until set. Let rest for 5-10 minutes before serving.

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