Frittata(Mexicali Corn 'N Beef)

• 6 extra large eggs
• 6 drops red pepper sauce or to taste (6 drops will not be hot)
• 3/4 lb. lean ground beef (sirloin or round)
• 1/3 c. onion, chopped
• 1 small green pepper, chopped
• 1 tsp. chili powder
• 1 (7 oz.) can yellow corn, drained
• 1 small tomato, chopped
• 1/4 c. green olives with pimiento, sliced
• 1 tsp. flour
• 2/3 c. sharp Cheddar cheese, sliced (about 3 1/2 oz.)
• paprika

1. Whisk eggs in bowl with red pepper sauce and sprinkling of salt and pepper; set aside.
2. In a 10-inch nonstick skillet, break ground beef into medium to small lumps.
3. Slowly brown beef, chopped onion, green pepper and chili powder.
4. Drain all grease from skillet.
5. Add to skillet the drained corn, tomato, olives and sprinkling of salt and pepper; add flour and mix well.
6. Turn heat to simmer; pour eggs mixture evenly over all.
7. Do not stir.
8. Cover skillet and cook slowly for 4 to 5 minutes or until eggs are almost set.

eggs, drops red pepper sauce, lean ground beef, onion, green pepper, chili powder, yellow corn, tomato, green olives, flour, cheddar cheese, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1871 (may not work)