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Chili Relleno Frittata

Chili Relleno Frittata

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


  • 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


  • 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. 


Serving: 1gCalories: 332kcalCarbohydrates: 17gProtein: 17gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 10gCholesterol: 304mgSodium: 859mgFiber: 2g
Keyword Chile, frittata, Mexican style frittata
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