Tex-Mex Tortilla Chip Frittata
- Level: Easy
- Total: 35 min
- Active: 30 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 650
- Total Fat
- 47 grams
- Saturated Fat
- 15 grams
- Cholesterol
- 435 milligrams
- Sodium
- 1320 milligrams
- Carbohydrates
- 16 grams
- Dietary Fiber
- 3 grams
- Protein
- 33 grams
- Sugar
- 6 grams
Ingredients
8 large eggs
Kosher salt and freshly ground pepper
2 cups tortilla chips, crushed
3 tablespoons extra-virgin olive oil
8 ounces fresh chorizo, casings removed
1 bunch scallions, chopped (white and green parts separated)
1/2 cup shredded Mexican cheese blend
2 romaine lettuce hearts, roughly chopped
3 radishes, thinly sliced
1/2 cup fresh cilantro, plus more for topping
Juice of 1 lime
1/2 cup salsa, for serving
Directions
- Preheat the oven to 400 degrees F. Whisk the eggs in a large bowl with 1/4 cup water, 1/4 teaspoon salt and a few grinds of pepper. Stir in the crushed tortilla chips and let soak 5 minutes.
- Heat 1 tablespoon olive oil in a 10-inch nonstick ovenproof skillet over medium heat. Crumble in the chorizo and cook, stirring, until no longer pink, 3 to 4 minutes. Add the scallion whites and cook until softened, 1 to 2 minutes. Spread the chorizo evenly in the bottom of the skillet and pour the egg mixture on top. Top with the cheese and bake until the eggs are browned around the edges and a knife inserted into the center comes out clean, 12 to 14 minutes.
- Meanwhile, combine the lettuce, radishes, scallion greens and cilantro in a large bowl. Drizzle with the lime juice and the remaining 2 tablespoons olive oil; season with salt and pepper and toss. Slide the frittata onto a cutting board; sprinkle with cilantro. Slice into wedges and serve with the salsa and the salad.
