Restaurant Recipes

Cafe Terra Cotta Corn and Brie
Frittata with Avocado Salsa

No Photo

Yield: 8 servings; 3 1/2 cups salsa



  • 12 ounces Brie
  • 4 tablespoons butter
  • 1 medium onion, finely chopped
  • 4 jalapeno chiles, finely diced
  • 12 eggs
  • Salt and pepper, to taste
  • 1 1/2 cups corn kernels, fresh or frozen
  • 2 cups Avocado Salsa (recipe follows)

Avocado Salsa

  • 3 ripe avocados, pitted, peeled and coarsely chopped
  • 2 ripe tomatoes, seeded and chopped
  • 1 small red onion, chopped
  • 1/2 jalapeno or 1 Serrano chile, finely chopped
  • 1/2 cup cilantro, coarsely chopped
  • 1 teaspoon garlic, minced
  • 1/4 to 1/2 cup lime juice
  • Salt and pepper, to taste



  1. Place the Brie in the freezer for 20 minutes to firm it up slightly.
  2. Cut into 1 inch cubes. If you prefer, scrape off some or all of the rind with a cheese plane before cutting into cubes.
  3. Heat oven to 375 degrees F.
  4. Melt 2 tablespoons of the butter in a skillet and saute the onion and jalapenos until soft, about 3minutes. Set aside and let cool.
  5. In a large bowl, beat the eggs with the salt and pepper. Stir in the corn, onion, jalapenos and cheese.
  6. Melt the remaining butter in a 10 inch skillet (preferably nonstick, with an oven-safe handle) over medium heat. pour egg mixture into skillet. Place skillet in oven and bake until Frittata is brown and puffed, about 30 minutes.
  7. Turn the Frittata out onto a platter upside down and cut into 8 wedges.
  8. Serve with Avocado Salsa.

Avocado Salsa

  1. In a large bowl, combine the avocados, tomatoes, onion, jalapeno or Serrano, cilantro, garlic, lime juice, salt and pepper. Mix thoroughly and refrigerate for at least 2 hours for the flavors to combine. Use within 24 hours.


Cafe Terra Cotta, Scottsdale, Arizona - Chef/Owner Donna Nordine - as published in Arizona Republic

Follow Us

God's Rainbow - Noahic Covenant