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