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

12 ounces Brie
4 tablespoons butter
1 medium onion, finely chopped
4 jalape? 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)

Place the Brie in the freezer for 20 minutes to firm it up slightly. Cut into 1-inch cubes. If you prefer, scrape off some or all of the rind with a cheese plane before cutting into cubes.

Preheat oven to 375 degrees F. Melt 2 tablespoons of the butter in a skillet and saut?the onion and jalape?s until soft, about 3minutes. Set aside and let cool.

In a large bowl, beat the eggs with the salt and pepper. Stir in the corn, onion, jalape?s and cheese.

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.

Turn the Frittata out onto a platter upside down and cut into 8 wedges. Serve with Avocado Salsa. Makes 8 servings.

Avocado Salsa
3 ripe avocados, pitted, peeled and
    coarsely chopped
2 ripe tomatoes, seeded and chopped
1 small red onion, chopped
1/2 jalape? 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

In a large bowl, combine the avocados, tomatoes, onion, jalape? 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.

Makes 3 1/2 cups.