Cheesy Green Chili Frittata Recipes

GREEN CHILE FRITTATA

Steps:

• Preheat the oven to 450 degrees F.
• Heat 1 tablespoon of the oil in a medium nonstick skillet over medium heat. Add the sausage and cook, breaking up with a wooden spoon, until just browned, about 2 minutes. Transfer to a paper-towel-lined plate.
• Add the remaining 2 tablespoons oil to the skillet. Add the hash browns and cook, stirring occasionally, until softened and golden in spots, about 4 minutes.
• Meanwhile, add the eggs to a medium bowl and sprinkle with salt and pepper. Whisk to combine, and then stir in the Cheddar and cottage cheese.
• Reduce the heat to medium-low and stir the sausage and green chiles into the skillet to combine.
• Pour the egg mixture into the skillet. Cook, stirring frequently with a rubber spatula, until the mixture is thick, about 3 minutes.
• Transfer to the oven and cook until set, about 5 minutes.
• Meanwhile, combine the diced tomatoes, onions, cilantro and lime juice in a medium bowl. Season with salt and pepper.
• Run a rubber spatula around the edge of the skillet and slide the frittata onto a cutting board. Cut into wedges and serve with the salsa.

CHEESY GREEN CHILI FRITTATA

Steps:

• Preheat oven to 400 degrees.
• Grease an 8"x12" baking dish (I use an oval dish). (Can use 9"x13" pan but frittata will not be as thick).
• In a large bowl, beat eggs with a fork; then add flour, baking powder, salt & pepper and mix until well combined.
• Stir in the green chills, cottage cheese, cheddar cheese and butter.
• Pour mixture into prepared baking dish. Garnish with tomato slices (I use 3) and chopped basil leaves.
• Bake uncovered for 15 minutes at 400 degrees. Reduce heat to 325 degrees and continue baking for about 35 minutes or until well set.
• Serve and enjoy!

GREEN CHILE FRITTATA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl, mix the eggs, flour, baking powder, and salt. Stir in the green chile peppers, cottage cheese, Cheddar cheese, and melted butter. Pour into the prepared baking dish.
• Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking for 35 to 40 minutes. Cool slightly, and cut into small squares.

GREEN CHILE FRITTATA

Steps:

• In a large bowl, combine the eggs with the salt, pepper, chile powder, and cilantro. Whisk with a fork until evenly blended and set aside.
• In a 10-inch non-stick skillet, heat the olive oil over medium heat. Add the onion and saute for 5 to 6 minutes, stirring occasionally, until softened and slightly golden. Add the red pepper and the poblano and cook for 2 minutes more. Pour the egg mixture into the pan and swirl the bottom of the pan with a fork to mix the vegetables with the eggs. Reduce the heat to medium-low, scatter the cheese over the top and cook the frittata slowly, covered, until the eggs are set almost all the way through. Shake the pan back and fourth on the burner occasionally to be sure the frittata is not sticking. Place the pan under a broiler on medium for a minute or two just to set the top of the frittata completely. Remove from the heat and let the frittata set in the pan for 10 minutes. Place a round platter on the top of the pan and invert the frittata onto it. Garnish with sprigs of cilantro and serve warm or at room temperature, cut into wedges.

GREEN CHILI FRITTATA

Steps:

• Preheat oven to 350 degrees. butter a 9 by 13-inch shallow baking dish. Mix flour and baking powder. Add eggs and butter, blending well. Blend in remaining ingredients. Put mixture in the prepared baking dish and bake for 35 to 45 minutes, or until set. Cut into squares and serve hot.

CHEESY FRITTATA - SOUTH BEACH

Steps:

• Cook turkey bacon per directions on package until crisp. Set aside. Crumble when cool.
• Coat an ovenproof 10" skillet with cooking spray. Melt the spread in the skillet. Add the onion, bell pepper, and zucchini, and saute over medium-low heat until the vegetables are tender, 2 - 3 minutes.
• Add the tomatoes, basil, and black pepper to the skillet and stir to combine. Cook until the flavors are blended, 2 - 3 minutes, and remove from the heat.
• Preheat the broiler.
• In a blender, combine the egg substitute, cottage cheese, and milk and process until smooth.
• Pour the egg mixture over the vegetables and return to the heat source. Sprinkle the crumbled turkey bacon over the top. Cover and cook on medium-low heat until the bottom is set and the top is still slightly wet.
• Transfer the skillet to the broiler and broil until the top is set - 2-3 minutes.
• Sprinkle with the cheese and broil until the cheese melts.
• Serve while hot.

CHEESY GREEN CHILI RICE

Steps:

• In a large skillet, cook onion in butter until tender.
• Remove from the heat.
• Stir in the rice, sour cream, cottage cheese, salt and pepper.
• Spoon half of the mixture into a greased 11-in. x 7-in x 2-in baking dish.
• Top with half of the chilies and cheese. Repeat layers.
• Bake, uncovered, at 375° for 20-25 minutes or until heated through and bubbly.

CHEESY GREEN CHILI SNACKS

Steps:

• Pre-heat oven to 350.
• beat butter & cheese until well blended. add green chilis, worcestershire sauce and hot sauce. graduallly add flour, you may have to use your hands at this point. mix well.
• shape heaping teaspoonfuls of dough into balls, place onto a cookie sheet and flatten to about 1/4 inch thick. you want them pretty thin.they can be put close together because they do not spread much. bake for 18 to 20 minutes or until golden brown.

CHILI-CHEESE RICE FRITTATA

Steps:

• In a 10-in. ovenproof skillet, saute the green pepper and onions in butter. Remove from the heat; stir in the rice, cheese, tomato and chilies. in a bowl, combine the eggs, milk, Worcestershire sauce, salt and hot pepper sauce. Stir into the rice mixture., Bake, uncovered, at 350° for 20-25 minutes or until a knife inserted in the center comes out clean. Cut into wedges; serve with picante sauce or salsa.

CHEESY SHRIMP FRITTATA

Steps:

• Preheat oven to 325°F.
• Spray a pie plate (or two ramekins) with cooking spray.
• Thinly slice (or dot) butter over bottom of pie plate.
• Place shrimp, feta, and green onions in plate.
• Beat eggs with dash of garlic salt, freshly ground black pepper, and sour cream until well-combined. Pour over shrimp in pie plate.
• Top with crushed croutons, then Romano cheese.
• Bake at 325F for 20 minutes.
• Cool 5 minutes before slicing into wedges. Serve with a salad, or sliced tomatoes.