- Yield: 6 servings
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Brazilian Torta de Chuchu (Chayote Frittata)
Torta means pie, but there's no piecrust in this lunch and light supper favorite. Because there are three eggs in it, quiche might describe it, but frittata nails it. The Italian influence is not by accident. Brazil experienced a wave of European immigrants in the 19th century that included a strong Italian presence. So the Parmesan cheese can be considered authentic.
- Nonfat cooking spray
- chayotes - 2
- water - 4 cups
- salt - 1 tsp
- eggs - 4
- all-purpose flour - 3 tbs
- red onion, finely chopped - 1 small
- cilantro, finely chopped - 2 tbs
- grated Parmesan cheese - 1/3 cup
- Preheat oven to 350° F. Spray a pie pan with cooking spray.
- Using protective gloves, peel the chayotes with a vegetable peeler. Discard the skin. If desired, cut out the seeds.* Chop the chayotes into cubes.
- In a large saucepan, bring the water and salt to a boil.
- Add the chayote cubes and boil for about 2 to 3 minutes. Remove from heat, drain and put aside.
- In a large bowl, lightly beat the eggs with a whisk. Add the flour and combine.
- To the large bowl, add the chayote cubes, onion, and cilantro. Add all of the grated cheese except for 2 tbs.
- Pour the egg mixture into the pie pan, and sprinkle the remaining cheese on top.
- Bake for 25 minutes. A toothpick inserted in the center should come out clean.
- Let sit for 5 minutes before removing from the pan. To remove, insert a knife around the edges to loosen.