What I miss? My Blue Corn Chip Frittata

Frittata - an easy, gluten-free supper.

There are nights when tossing together breakfast for dinner is the sane thing to do. It's easy. It's fast. And yes, even delicious. A well done frittata is bliss, pure and simple. Here is one of my old favorites.

Blue Corn Chip Frittata for Two

Choose fresh free-range organic eggs for best taste. The chips can be a tad stale. And you can feel frugal and brilliant.


Organic blue corn chips- enough for one layer in an omelette pan
2 tablespoons Roasted Vegetable Salsa
2-3 oz. Jalapeño Pepper Jack or cheddar cheese, shredded
4 large organic free-range eggs
1/3 to 1/2 cup light cream or Half & Half
A few organic grape or cherry tomatoes, halved
Fresh chopped cilantro


Preheat the oven to 375ºF.

Lightly oil an oven proof 8-inch omelet pan.

Layer the blue corn chips in the bottom of the prepared pan. Top each chip with a dab of salsa. Sprinkle with most of the shredded cheese.

Whisk the eggs with the cream till fluffy and pour the mixture all over the chips. Finish with the rest of the cheese. Top with the halved tomatoes and a dusting of fresh cilantro.

Bake in a hot oven for about 20 to 25 minutes or until the eggs are set and the frittata is golden.

Serves 2.

Serve with Joey's Kicked Up Rockin' Guac.


Kathy said...

how nice of you to share the recipe. It sounds wonderful.

Here is a mayo recipe. I haven't tried it and it calls for lemon juice, but maybe you can substitute vinegar for the for the lemon juice?

Cashew or Almond Mayonnaise
-1 c. water
-1/3 c. cashews
-or 1 c. very thick almond milk
-1/2 t. salt or more to taste
-1 clove Garlic (if desired)
-1 t. agave (if desired)
Blend at high speed until completely smooth.

-1/2 - 3/4 c. olive oil
While blender is running on high, drizzle olive oil into the top of the lid in a thin stream until it no longer absorbs the oil. *

-5 Tbsp fresh lemon juice or more if you like it more tart.
Quickly add the lemon juice and pulse the blender to mix.

Store in the fridge. Makes approximately 1 1/2 pints

*While it is still absorbing oil, there will be a vortex in the substance. When it stops absorbing the oil, the vortex will disappear and the oil will pool a little on the top.
You might want to keep another 1/4 c. of oil handy at first. In this recipe you have to drizzle the oil in very slowly, otherwise it won't thicken properly. It is almost guaranteed to thicken or set with enough oil added. I had a couple of sloppy messes when I first tried it but when you get used to doing it, it works beautifully.

Karina said...

Hey Kathy! Cool. Thanks so much for posting the vegan mayo recipe.

I'm also uber-allergic to almonds and cashews. But I'm wondering if pecans might work?

It's the one tree nut I can do (and I think hazels are okay- have to double check on it).

I think the new hemp milk I found (Living Hemp) might work well- it's very thick and creamy- and has Omegas.

You're so sweet! ;)


Kathi said...

That recipe looks great.

Sorry to hear about the egg allergy - but at least you know what it you at least know what to avoid.

Ms. Sanders said...

Hi Karina! I was so sad to read that you can't enjoy a dish you once loved. I'm sure you've done all the research and have tons of alternative recipes, but I wanted to help somehow and found this recipe (sort of) on

I made this "eggless frittata" for dinner tonight, using a recipe from the "Big Little Vegetarian Cookbook." About 2/3 of the way through, it seemed like it was going to be a total disaster, but it mostly recovered. The ingredients are:
1 1/3 c chickpea flour
1/2 c water
2 chopped tomatoes
1 grated carrot
1 grated zuke
mix it all together.
The recipe called for only 7 T of water, but that was laughably inadequate. Then it said to cook it on a skillet for 7 minutes and flip it over, which was also ridiculously off-base. Anyhow, this recipe is similar to the torta di ceci that I make from time to time, so I followed that recipe, and heated the oven up to 400 F. I popped the whole skillet in the oven and cooked it for about 50 minutes. It's actually pretty tasty... I had two pieces after all, so it can't be all bad. Someone with more intuitive kitchen skills than me could probably do something even better with this recipe. I would say it is definitely worth playing around with.

It is egg, dairy, and soy free so I thought it might work!

Charmane said...

Have you ever tried duck eggs? My friend is allergic to chicken eggs ( and so are my boys and myself) and she can tolerate them. We have yet to try them but plan on it when they start laying.


1/2 cup hulled sunflower seeds

1 tablespoon arrowroot starch or potato starch

1 teaspoon sea salt

1 tablespoon oil (corn,safflower,soy, or avocado)

1 teaspoon unbuffered, corn-free vitamin c crystals

1 cup water

1/4 teaspoon garlic powder

Blend seeds in a blender on highest speed for 1 to 2 minutes until they become a fine powder. Stop at least once to scrape sides and bottom of blender jar. Do not overmix or you will create a butter. If needed to make it smoother, add flour or starch and blend on highest speed 1 minute longer.
Add remaining ingredients. Blend on highest speed for a minute longer, stopping once or twice to scrape sides and bottom of blender jar.
Pour mixture into a small saucepan. Add desired seasoning. Cook over medium heat, stirring constantly with whisk until mixture is thick yet smooth.
Chill the mixture. If too thick add 1 tablespoon more water. Taste and add more seasoning if desired.

Nabeela said...

I am so sorry to hear you've been diagnosed with egg and dairy allergies. I'm in the same boat and I completely understand how hard it is to avoid dairy foods.....I feel bad for not being able to eat my cakes/brownies/cookies the most...*sigh*
I've been trying vegan baking too and half of the stuff I've baked so far hasn't turned out too bad.

Karina said...

Hi Kathi- There's a lot to learn with multiple allergies- and figuring out what to avoid can be tricky. I just found out that vitamin C, ascorbic acid and citric acid can all be lemon based, along with "natural flavors"; lemon hides in a lot of foods, drinks and vitamins.

Casein and soy is similar, too. And turmeric- also in a lot of things. That said- after I've been eliminating and learning all the hidden sources- it's getting better. ;)

Hi Ms. Sanders! What a cool idea. I'm allergic to chick peas, but I'm thinking another hearty flour can work- making a kind of savory vegetable pancake. Great idea! Thanks so much for sharing. I love it. I'll post about it when I do a version of the recipe. :)

Hi Charmane! I've thought about duck eggs. I'd like to give them a try (I wasn't tested for duck, unfortunately).

This mayo recipe sounds intriguing, too. I'm allergic to sunflower seeds (only moderately- I hope that will change with time) so I'm wondering if hemp might work? (I'm allergic to flax.) I've been reading about hemp seeds, and hemp butter.

I think there is a vegan mayo in my future- it just has to be nut-free and seed-free except for hemp, and pecans.

I'm sorry my list of food allergies is so long- that's why I embedded a link to the post about it- too boring to repeat it all and list every food (there's quite a few ;)).

Thanks for your kindness and help- everyone- and the great ideas! I'll be experimenting, for sure.



Ghislaine said...

Hi Karina,

When I first found out that I was allergic to Eggs, Yeast, Gluten, Cow's Milk, Kidney Beans, and Almonds, your blog was a life saver. Getting the allergy test done, I was prepared for Gluten and Cow's Milk but Eggs definitely threw me for a loop. Like you, I'm still struggling with it a little. I'll definitely be trying at least one of these mayo recipes!

Kalyn said...

Oh sigh, I wish I could just snap my fingers and make all those pesky food allergies go away for you! But I truly admire how you manage to stay upbeat about it and your creativity with your limited ingredients is truly amazing.

Anonymous said...

Hi Karina,

So sorry about the new additions to your "list." It sounds like your doctor offers much better tests than my doctor. I think my results were incorrect on about half the prick tests I took.

I discovered my own reaction to tumeric and cumin. I was puzzled, since I'd never heard of anyone else reacting to either. I'm not feeling so alone now.

I still fear all nuts except peanuts.

I think I'll try your frittata sans corn chips. No corn for me. But it sounds like it will be tasty without them.

Find some duck eggs. They are magnificent! Huge with glorious orange yolks.

Have you tried or been tested for goat's milk? My doctor actually had a test for that one, and said I wasn't allergic. Funny, she didn't have a test for lemons, but had one for goat's milk . . .

Karina said...

Hi Nabeela- It's tough to get the right texture and "lightness" without eggs, isn't it? Look through my dessert recipes- I've got a few that work very well without eggs (labeled vegan). Hang in there! You're not alone.

Hello Ghislaine! Thanks- it's crazy, isn't it? The mayo will be interesting to tackle; I just been avoiding it since last June. But lately, feel like experimenting. ;)

Hi Kalyn! You're such a sweetheart. Thank you. In truth I have no choice. I'm one of those people who perseverates- and one interest is food and cooking, so. There ya go. Can't help it. ;) Crazy! xoxo

Kaysdays- Ah- you had the prick test? I had the blood tests. And turmeric allergy is apparently not uncommon. I was tested for goat milk protein, and unfortunately came up mildly allergic. I'm a little nervous to try duck eggs, but I will- when I feel really strong and "evened out". I might use them in my Flourless Chocolate Cake that I miss. For a real treat.

This frittata is so easy- and delicious, even without the chips.



Hippie said...

Hey, Karina! Here's a mayo recipe from Sally Ashbrook's blog:
Might need to adjust it a bit for yourself, but I think it sounds like a winner.

Anonymous said...

Wow! : ) My husband loves blue corn chips! He can eat a whole big bag of them in two days if he's not careful! This looks so good. I will have to do a substitution for the half and half though. I don't know what else we could use? Do you think rice milk would be OK?

Karina said...

Hey Hippie! That does sound like a winning combo. Unfortunately, I'm allergic to avocado, lemon and mustard. The avocado would be the hardest to sub in this, I think. Thanks for posting the link, though! I'm sure there's a Reader here who might want to try it!

Hi Chelb! If he likes blue corn chips, he'll love this. For liquid, I'd almost rather use a splash of spring water than rice milk. Or maybe a light vegetable broth? Or Living Harvest Hemp Milk- it's thicker and creamy, awesome. (Other hemp milks taste more grassy- this one's not bad at all!)

Are you subbing the cheese as well, or simply eliminating it?


Dee/reddirtramblings said...

For me, gluten was easy to give up. Ah, cheese was another matter. I still miss cheese, ice cream and most of all, creme brulee. I eat sorbet (coconut is especially good) instead of ice cream. Sometimes, I use soy cheese on gf pizza, but I haven't figured out how to make creme brulee.~~Dee

Anonymous said... husband eats cheese, but doesn't like liquid cow milk products though. I think the vegetable broth sounds good or maybe the water. I will talk to him and see what he wants to do. Oh, I read your comment about various food many do you have? :( Thanks for stopping by my blog! I've been eating various seaweeds for many years now because when I was in high school I dated a young man from China and then during college I had Japanese roommates. We cooked together often...lots of rice, tempura, and miso soup. Although, I've never had sushi. I'm a vegan now, but I was a previously vegetarian from the age of 2. I've always really liked the taste of seaweeds of it especially in soups.

When we were shopping in Chinatown I convinced my husband to get some rice paper wraps because they were not expensive at he'll be trying them for the first time on his own. He's a little nervous because he and his family always ate them while dinning out when he was growing up. You've used them...? Do you have tips, suggestions, or advice for us? Shopping in Chinatown is so much fun! I can't wait to go back next week. I'm already making a list in my head of what we're going to buy. While browsing the store I saw so many wonderful things. Maybe we should send you a Chicago/Chinatown care package of sorts with lots of wakame, nori, and kelp too! ;) Finally, I wanted to tell you that your blog is beautiful and so inspiring for those of us with food allergies and/or health issues. I'll keep stopping by!

Karina said...

Hi Dee! I know. I miss cheese, too. But I have come up with a killer cheesy sauce- have you seen it here? I'm actually going to try a version of it with a pizza crust. As for a custardy dessert- I bet you could make a flan with coconut milk. Try searching for coconut flan recipes.

Hey Chelbe! Cool- you got rice wraps! My main tip is to get your assembly line all set up first- get your veggies chopped, etc.

Lay down a clean towel and start with one rice wrap at a time- brush it with warm water- it will soften- then you fill it- tuck ends in and roll it like a burrito ;). Set aside under a damp towel. Do not refrigerate the rolls- the wrap will get tough.

We like a chili dipping sauce- but you can also have fun trying different sauces.

Hope you blog about it!


Anonymous said...

Karina...thanks so much for the directions and tips! ; ) Tomorrow rice wraps it is for my husband's lunch! I guess I'll put steamed salmon and a bunch of veggies inside them. I'm excited to try them. I'll be blogging about them for sure tomorrow! Wish me luck!

Karina said...

Hi Chelb! Steamed salmon and veggies sound yummy. Can't wait to see your post! I'll stop by. Have fun!


Anonymous said...

Yay I came across "blue corn chips" for the first time in the UK today! Your recipes now have new meaning - thanks!!