Green Chile Frittata

This simple frittata packs a big punch when it comes to flavor. It's full of potatoes, sausage, green chiles and cheese for a complete breakfast all in one dish. Make it ahead and heat up for breakfast throughout the week. A quick salsa made with diced canned tomatoes goes on the side for extra flavor and color.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 8 servings
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3 tablespoons olive oil

6 ounces sweet or spicy sausage links, casings removed

1 cup shredded hash browns, thawed

6 large eggs

Kosher salt and freshly ground black pepper

1/2 cup shredded sharp Cheddar

3 tablespoons cottage cheese

One 4-ounce can mild diced green chiles

One 14-ounce can petite fire roasted diced tomatoes, lightly drained

Half a small white onion, diced

1/4 cup cilantro leaves, chopped

Juice of 1 lime


  1. Preheat the oven to 450 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Reduce the heat to medium-low and stir the sausage and green chiles into the skillet to combine.
  6. Pour the egg mixture into the skillet. Cook, stirring frequently with a rubber spatula, until the mixture is thick, about 3 minutes.
  7. Transfer to the oven and cook until set, about 5 minutes.
  8. Meanwhile, combine the diced tomatoes, onions, cilantro and lime juice in a medium bowl. Season with salt and pepper.
  9. 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.
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