Pinto Bean and Hominy Frittata

I love hominy. I can eat it straight from the can. OK, not really, but almost. Heat it up straight from the can and give me a fork.

If you didn’t grow up eating hominy like I did, you might not know what it is. It is dried corn kernels that are treated with an alkali. It is rehydrated, so it is not crunchy, but it has a dense, chewy texture and a unique flavor. I learned from Wikipedia today that processing the corn in this way actually boosts the nutrition – it makes the amino acids and B vitamins more absorbable.

Hominy is also tasty in things like this frittata. Frittatas are fast, naturally gluten free, and don’t require cheese either. They are a mainstay in our house. For this recipe, really try to find the smoked Spanish paprika – it is very different that regular paprika. My local grocery store doesn’t carry it – I have to find it at a kitchen specialty store, but it is so worth the extra trip for the flavor it imparts.

This is what it looks like before you add the eggs. Pretty, eh?

Pinto Bean and Hominy Frittata (from Feeding My Kid)

1 small onion, diced

1 red pepper, diced

1 Tbsp vegetable oil

1 15 oz. can hominy, drained

1 15 oz. can pinto beans, rinsed and drained

2 Tbsp chopped fresh cilantro

1 tsp ground cumin

½ tsp  smoked Spanish paprika

7 large eggs, beaten

½ tsp  salt

Beat eggs and salt together, set aside. Use a 12 inch cast iron skillet or other oven proof skillet. Preheat oven to 350 degrees. Heat oil in skilled, and sauté onion and pepper until soft. Add hominy, beans, cilantro, cumin and paprika. Heat through. Stop to marvel at how beautiful this looks.

Add eggs to skillet, and cook on stove until the bottom is set. Move to the oven and cook until the eggs are done, 15-20 minutes. Serve with salsa, cheese and sour cream if desired.


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