Hatch Green Chile Burque Turkey Frittata

By: Taylor Graciano


- 6 eggs

- 1/4-1/2 cup Hatch Green Chile Roasted, Peeled, & Chopped

- 1/4-1/2 cup Monterrey jack cheese, shredded

- 1/4 cup onion, chopped

- 1/4 cup red bell pepper, chopped

- 1/2 cup thick sliced deli turkey, chopped

- 1 tsp. cumin

- 1 tsp. garlic powder salt and pepper

- 1 tbsp. butter


1. Melt butter in an oven-safe pan, over medium heat.  Saute turkey, Roasted Hatch Green Chile, bell pepper and onion until lightly browned.
2. In a separate bowl, whisk eggs.  Then add cumin, garlic powder, salt, pepper and cheese.
3. If using a cast-iron skillet (or any pan without non-stick), spray non-stick on the sides prior to this step.  When the chopped ingredients are browned, turn heat to low and pour in egg mixture.
4. Cook on low until the bottom and sides begin to set (the top may set a bit, too).  About 5 minutes.  While you wait, turn on your broiler.
5. Place skillet under the broiler for about 5 minutes, until the top is brown and bubbly.  Insert a toothpick to make sure it's done.
6. Let cool slightly and enjoy.  Then slice up the rest and refrigerate for up to a week.  Instant gourmet breakfast.

If you don't have any of our Roasted Hatch Green Chile on hand you can also roast your own Fresh Hatch Green Chile or use our Hatch Green Chile Roast.

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