Chili Relleno Frittata

 Chili Relleno Frittata

The making of Chili Relleno Frittata

Eggs.  It’s what’s for breakfast.

Well, here right now it is as our chickens are giving us four a day, and we are only two people.  But neither my husband nor I are fond of hard boiled eggs, egg salad, or even for the most part, regular fried or scrambled.  And we don’t eat many desserts, cookies, cakes or other baked goods…so what do you do with all these eggs other than give them away?

Using fried tortilla pieces for the crust gives this frittata a nice flavor and crunch factor

You come up with creative ways to use eggs.  You make quiches, frittatas, omelets of many flavors and Huevos Rancheos. That’s what.

Borrowing from the flavors and technique used in the world famous 1960’s Chili Relleno Casserole that showed up at probably every pot-luck across America, and the idea behind one of our family favorites Catastrophe, I came up with this Chili Relleno Frittata.

A frittata is simply an open-faced omelet.  Generally, you cook eggs and vegetables in a sauté pan on top of the stove until they are just set, then stick it under the broiler to brown up.  Once the eggs were added to this frittata I cooked it more like the Chili Relleno Casserole then a frittata because of the cheese.  I thought baking it would be better in getting it to set-up.  It was.

Using the fried tortilla pieces as a “crust” worked really nicely too.  We really enjoyed the flavor and crunch they provided.

Putting this together is really easy.  You could use a non-stick pan if you want, but I find a properly heated stainless skillet works just as well and then I don’t have to worry about which utensils I’m using, and heck, I can cut it right in the pan!  All you have to do is sauté some torn corn tortillas in some butter and oil until they are crispy, add some lightly caramelized onions, open a small can of whole roasted chilies, such as Ortega , or roast your own, mix the eggs with cheese and a dab of cream, pour over the top, pop in the oven until set and then broil until browned.  Serve.  See.  Easy.

Next time I think I might put a little ranchera sauce on the top, a few slices of avocado and perhaps a dollop of sour cream.  Yep, definitely going to be a next time.

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