Green Chile Frittata127 Reviews
- Prep: 15 min
- Cook: 55 min
- Ready In: 1 hr 10 min
“This rich recipe is great for either a brunch or breakfast. You can make this a day ahead if you want to serve it for an early morning breakfast. Just reheat in the microwave. You may use any combination of cheese in this recipe, even non-fat.” - by Melanie
Original recipe yields 10 servings
- 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.
Amount Per Serving (10 total)
- 225 cal
- 14.3 g
- 8 g
Based on a 2,000 calorie diet
Reviews (127)Rate This Recipe
"I've made this recipe several times and it's terrific exactly as written. This weekend I put a different spin on it. The resulting "Vegetable Frittata" was a huge hit. ~ I was looking for an egg dis..." See moreh that had fresh veggies in it. I found a highly rated Vegetable Frittata on AllRecipes that contained sauteed zucchini, mushroom, onion and bell pepper. However, this recipe also contained lots of cream cheese, half & half and other rich ingredients. While I'm SURE it was wonderful, it also had about 40 grams of fat per serving. ~ I was wanting something a little healthier. I followed this recipe as I always do, only I sauteed the veggies as instructed in the OTHER recipe, and used them in place of the green chiles. ~ I mixed and bake the dish as instructed in this recipe. Swapping the veggies for the green chiles was my ONLY alteration. The dish was a HUGE hit -- my father-in-law AND my hubby (who's not a fan of zucchini) went back twice for more. ~ From now on, I'll alternate between the original recipe and my new "veggie frittata" version. GOOD STUFF!"
"A Big Hit! I was skeptical, because I hate cottage cheese & have never heard of using it in an egg casserole recipe. Needing an egg dish that’s healthier than the type that sits overnight (with brea..." See mored & tons of cheese, etc), I tried this. Great taste and texture – just like the ‘overnight’ type I always enjoy. To make it a bit healthier, half of the eggs I used were just egg-whites, and I added sautéed onions & mushrooms. The recipe tasted rich, even with the low-fat cheeses. People raved!"
"I have made this several times for guests and for pot luck. Serve with salsa & sousr cream. Everyone loves it and I am frequently asked for the recipe. I have changed the cheese to mozzerella, anot..." See moreher time to colby/jack. I always prepare it a day in advance & micro to warm. Stays moist."
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