Hatch Green Chile Fritatta

A new twist: Hatch Green Chile Fritatta!


3 Tbsp. unsalted butter
1 white onion, finely diced
12 roasted green chilies, peeled, seeded & diced.
8 extra large eggs, well beaten
1 Tbsp. ground cumin
Salt & Pepper to taste
3 cups shredded Jack & Cheddar cheese blend
Warmed flour tortillas
Homemade Salsa

Preheat oven to 350 degrees.  Spray a large oven proof 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.
Add the green chili to the skillet, stir to blend them with the onion.
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.
Add all the shredded cheese, and mix it gently into the remaining soft uncooked egg.
Bake at 350 degrees for 25 minutes, until the Fritatta has puffed up and the cheese is slightly browned.
Serve cut into wedges with warmed tortillas and salsa if desired.  
Serves 4 to 6.
Recipe provided by: Barbara Rose Farber (New Mexico)

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.