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Kitchen Mailbox Countdown to Dinner Dining
Countdown to Dinner: Mexican Frittata makes filling meal

Thursday, February 01, 2001

Tested by Rebecca Sodergren

Pat Mountin of Brookline is a four-time Countdown to Dinner winner with this week's offering, Mexican Frittata.

A writer of science fiction and thrillers, Mountin is also working on a cookbook. This is one of the recipes she plans to include.

She says men like its spicy flavor even for breakfast, but we chose to serve it for dinner with fruit and bread.

You can tone it down, she said, by making it Italian instead of Mexican -- use mozzarella or provolone instead of Cheddar, skip the peppers and use spaghetti sauce instead of salsa.

But we tried the Mexican option -- with less bacon -- and it was a hit. Even with cooking the bacon and chopping the veggies, we still came in under the 30-minute limit.

For her submission, Mountin wins a cookbook from the Post-Gazette shelves. You could, too -- just submit your Countdown entry by following the rules under Mountin's recipe.

Mexican Frittata

1 tablespoon olive oil
1 medium onion, chopped
Half of a red or green pepper, or 1/4 of each
6 eggs
1 cup shredded New York Cheddar
1 Roma tomato, diced (optional)
1/2 pound bacon, cut into 1-inch squares and cooked
Salt and pepper to taste
Salsa (optional)

Heat oil in medium ovenproof pan. Add onion and pepper and reduce heat to low. Saute until onion is transparent. Beat eggs with a whisk. Stir in cheese. Add to pan and distribute vegetables evenly. Turn on the broiler. Cook until only top is runny, about 7 minutes (we needed only 5 minutes). Top with tomatoes, bacon, salt and pepper. Broil for 2 minutes.

Let stand 3 to 5 minutes before serving to allow cheese to set. Serve with salsa on the side.


Do you have an entree, salad or vegetable side dish recipe (no desserts, please!) that can be made in 30 minutes or less from six ingredients or fewer (not counting water, salt and pepper)? Share it with Countdown to Dinner.

The PG tests all recipes and if we select your recipe for publication, you'll receive a free selection from our cookbook grab bag of current releases.

Send your recipe to Countdown to Dinner, Post-Gazette Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222, or fax to 412-263-1313. Please include your name, neighborhood and daytime phone number. Or e-mail to: nanderson@post-gazette.com. Questions? Call 412-263-1760.

Thursday, February 01, 2001



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