Hatch Green Chile Fritatta
Ingredients:
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
Directions:
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)
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