Green Chile Frittata

Savor the robust flavors of the Southwest with this delightful Green Chile Frittata. Bursting with the earthy heat of roasted green chiles like Anaheim or Hatch varieties, this dish combines tender onions and a blend of Monterey Jack and Cheddar cheeses to create a satisfyingly savory meal.

Perfect for any time of day, from breakfast to brunch or even a quick dinner, this frittata is simple yet rich in taste. Baked to fluffy perfection with a golden cheese crust, each wedge of this frittata promises to deliver a comforting bite that pairs wonderfully with a side of salsa for an added kick.

Green Chile Frittata

Ingredients:

3 Tbsp. unsalted butter

1 white onion, finely diced

12 roasted green chiles, such as Anaheim or Hatch chiles, peeled, seeded & diced.

8 extra large eggs, well beaten

1 Tbsp. ground cumin

Salt & Pepper to taste

3 cups shredded Monterey Jack & Cheddar cheese blend

Instructions:

Step 1:

Preheat oven to 350 degrees.

Spray a large ovenproof skillet with a no-stick spray.

Melt the butter till it begins to froth, do not let the butter burn.

Add the diced onion to the skillet, cook until the onion is translucent.

Step 2:

Add the green chili to the skillet, stir to blend them with the onion.

Step 3:

Add the ground cumin, salt & pepper to the beaten eggs, pour into the skillet.

Working from the edges of the skillet, lift the cooked egg and let the uncooked portions run underneath.

Continue until the top of the Frittata is just a bit uncooked.

Step 4:

Add all the shredded cheese, and mix it gently into the remaining soft uncooked egg.

Step 5:

Bake at 350 degrees for 25 minutes, until the Frittata has puffed up and the cheese is slightly browned.

Step 6:

Serve cut into wedges with salsa (optional).

Notes:

Preparing the Skillet:

Preheat the oven to 350 degrees Fahrenheit and spray a large ovenproof skillet with non-stick spray to prevent sticking.

Sauteing the Onion:

Melt unsalted butter in the skillet over medium heat until it froths. Ensure the butter doesn’t burn. Add finely diced white onion and cook until translucent, stirring occasionally.

Adding Green Chiles:

Stir in diced roasted green chiles (Anaheim or Hatch) with the onion. This step infuses the dish with the smoky, spicy flavors of the chiles.

Preparing the Eggs:

In a separate bowl, beat extra large eggs thoroughly. Add ground cumin, salt, and pepper to taste. Pour the seasoned eggs into the skillet over the onion and chile mixture.

Cooking the Frittata:

Cook the frittata over medium-low heat. Use a spatula to gently lift the edges of the frittata as it cooks, allowing the uncooked egg mixture to flow underneath. This technique ensures even cooking and a fluffy texture.

Adding Cheese:

Once the frittata is mostly set but still slightly runny on top, sprinkle shredded Monterey Jack and Cheddar cheese blend evenly over the top. Gently mix the cheese into the soft, uncooked egg using a spatula.

Baking:

Transfer the skillet to the preheated oven and bake at 350 degrees Fahrenheit for about 25 minutes. The frittata should puff up and the cheese should turn slightly golden brown.

Serving:

Remove the frittata from the oven and let it cool slightly. Cut it into wedges and serve warm. Optionally, serve with salsa on the side for added flavor.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

What type of green chiles should I use for this frittata?

You can use roasted green chiles like Anaheim or Hatch chiles.

These varieties are mild and flavorful, which complements the frittata well.

Can I use a different type of cheese for the frittata?

Yes, you can experiment with different cheeses.

While the recipe suggests a Monterey Jack and Cheddar blend, you can use other types of cheeses like pepper jack, Swiss, or mozzarella to customize the flavor.

How do I ensure the Frittata doesn’t stick to the skillet?

To prevent sticking, it’s recommended to spray the skillet with a no-stick spray before cooking.

This will help ensure that the frittata releases easily from the skillet after baking.

Can I add other vegetables or ingredients to the frittata?

Absolutely! Frittatas are versatile dishes, and you can customize them by adding ingredients like diced bell peppers, cooked bacon, spinach, or mushrooms.

Just be mindful of the total quantity to maintain the right balance of flavors.

What should I serve with the Green Chile Frittata?

The frittata is delicious on its own but can be paired with various sides.

Consider serving it with a side salad, fresh fruit, or even toasted bread.

The optional salsa mentioned in the recipe can also add a tangy kick that complements the flavors.

Can I make the frittata ahead of time?

Absolutely! You can prepare the frittata ahead of time and reheat it before serving.

Cover it well and store it in the refrigerator.

To reheat, place it in a preheated oven or microwave until warmed through.

How can I tell if the Frittata is cooked through?

The Frittata is cooked when the edges are set and the center is slightly jiggly but not runny.

To check, insert a toothpick or knife into the center.

If it comes out clean or with minimal moisture, it’s done.

Can I use a different type of skillet for baking the Frittata?

While the recipe suggests using a large ovenproof skillet, you can use a similar-sized baking dish if you don’t have the right skillet.

Just be sure to grease the baking dish before adding the ingredients.

What’s the purpose of lifting and redistributing the uncooked egg?

Lifting the cooked edges and allowing the uncooked egg to flow underneath ensures even cooking throughout the Frittata.

This technique prevents the bottom from burning while the top cooks gently in the oven, resulting in a well-cooked and fluffy texture.