Cafe Terra Cotta Corn and Brie Frittata

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 saute the onion and jalapenos until soft, about 3 minutes. Set aside and let cool.

In a large bowl, beat the eggs with the salt and pepper. Stir in the corn, onion, jalapenos 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 equal wedges. Serve with Avocado Salsa.

For Avocado Salsa: In a large bowl, combine the avocados, tomatoes, onion, jalapeno 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.