• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
LindySez | Recipes
  • About/Contact
  • Recipes
  • Tips & Techniques
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Home » Recipes » Chili Relleno Frittata

Chili Relleno Frittata

Published: Oct 21, 2013 · Modified: May 30, 2022 by LindySez · This post may contain affiliate links

  • Facebook
  • Twitter
Jump to Recipe Print Recipe

A great combination of egg, cheese, chilies, and a crispy corn tortilla crust make this easy Chili Relleno Frittata a keeper

Chili Relleno Frittata being cut and served.
A pan of simply delicious 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?

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

Chili Relleno Frittata

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.

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

What is a 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 than a frittata because of the cheese.  I thought baking it would be better in getting it to set up.  It was.

chili rellano frittata

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

Putting it together is a cinch

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 the next time.

Chili Relleno Frittata being cut and served.

Chili Relleno Frittata

LindySez
A great combination of egg, cheese, chilies, and a crispy corn tortilla crust make this easy Chili Relleno Frittata a keeper.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Breakfast, Egg Dishes
Cuisine LindySez Fusion
Servings 4
Calories 332 kcal

Ingredients
  

  • 5 eggs
  • ¼ cup cream or milk
  • ½ - ¾ cup grated cheddar cheese
  • ½ - ¾ cup grated jack cheese
  • 4 6-inch corn tortillas torn
  • 2 teaspoons neutral vegetable oil divided
  • 2 teaspoons butter divided
  • ½ cup finely diced yellow onion
  • 1 7-ounce can whole green chilies, halved and patted dry
  • Salt and freshly ground pepper

Instructions
 

  • Heat the oven to 375°F. 
  • In a large bowl beat the eggs with the cream or milk, stir in the cheese. Season with salt and pepper set aside.
  • In a small sauté pan heat one teaspoon oil and butter together over medium heat. Add the onions; cook and stir until lightly browned. 
  • While the onions cook, heat the remaining oil and butter together in a medium oven-proof sauté pan; add the tortilla pieces, cook, set aside, until lightly browned and crisp. 
  • Add the browned onions to the tortillas and spread evenly over the bottom of the sauté pan, layer the chilies over the top then slowly pour the egg/cheese mixture over the top. Let cook on the stove-top for about 3 minutes, then place in the oven. Bake until set, about 10 - 15 minutes. Once the eggs are set, turn on the broiler and broil until nicely browned on the top. Remove from the oven and allow to sit for about 5 minutes. Cut into wedges and serve. 

Nutrition

Serving: 1gSodium: 859mgFiber: 2gCholesterol: 304mgCalories: 332kcalPolyunsaturated Fat: 10gSaturated Fat: 10gFat: 22gProtein: 17gCarbohydrates: 17g
Keyword Chile, frittata, Mexican style frittata
Tried this recipe?Let us know how it was!
« Quick and Easy Shrimp Scampi
Rice Noodle Salad with Mango Dressing »

Reader Interactions

Comments

  1. Elle

    January 22, 2014 at 9:25 am

    I always read through your recipes with my tongue hanging out Linda. I want to come to your house for dinner please!!!

    Reply
    • LindySez

      January 22, 2014 at 9:48 am

      Anytime you are in the area Elle, I would be pleased to cook for you.

      Reply
  2. Cher

    January 22, 2014 at 3:42 pm

    Linda, where do you come up with such wonderful recipes?? You are a genius!!

    Reply
    • LindySez

      January 22, 2014 at 6:02 pm

      Genius and insanity are often compared...and I'm not insane so Thank you...or maybe I'm a little insane in a good way... ~ Cheers Lindy

      Reply
  3. Vidya Sury

    January 22, 2014 at 9:36 pm

    The very sight of this dish is sending my taste senses into overdrive. So inviting Lindy! Looks fabulous! 😀

    Reply
    • LindySez

      January 23, 2014 at 12:19 pm

      Thank you. Do you use these types of chilies in India?

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Lindy.

I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

More about me →

Popular

  • Recipe for the Best Original Der Wienerschnitzel Chili Sauce
  • Easy Tagine of Pork with Sweet Potato and Preserved Lemon
  • Steamed Green Beans with Slivered Almonds
  • Slow Cooked Oven Baked Spaghetti Sauce
  • The Best Hormel Chili No Beans Copycat Recipe
  • Hasenpfeffer (German Style Wine Braised Rabbit)
  • Sole with a Light Creamy Shrimp Sauce
  • Easy Low-Fat Crab Enchiladas
  • The Best Chicken Vindaloo
  • Balsamic Marinated Tri-Tip Roast

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2020 Lindy Sez

 

Loading Comments...