Katie Lee Biegel makes her Chilaquiles Frittata, as seen on The Kitchen, Season 32.
Recipe courtesy of Katie Lee Biegel

Chilaquiles Frittata

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  • Level: Easy
  • Total: 45 min
  • Active: 25 min
  • Yield: 8 servings
Chilaquiles is a traditional Mexican dish made from corn tortillas that are cut into thin strips, fried and then simmered in chile sauce. They are often eaten for breakfast with eggs. One morning I found myself blankly staring at the pantry (if it had been a cartoon, there would have been a cloud above my head with a great big question mark), and then it hit me: a bag of slightly stale tortilla chips. Eureka! (The question mark changed to lightbulb in the imaginary cartoon.) I used chips instead of tortilla strips and cooked it frittata-style to shortcut my way to a chilaquiles breakfast. (When you share, your guests’ bubbles will reveal exclamation points!)



  1. Preheat the oven to 300 degrees F.
  2. Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the scallions and serrano chiles and sauté until softened, about 2 minutes. Add the corn, tomatoes and canned chiles and cook until the corn is cooked through and the tomatoes have softened, about 3 minutes.
  3. Meanwhile, in a large bowl, whisk the eggs. Add the tortilla chips, cilantro, salt and pepper. Pour the egg mixture into the skillet and top with the cheese.
  4. Transfer to the oven and bake until lightly browned and fluffy, about 20 minutes. (Note that the temperature is low, and this recipe cooks longer than a typical frittata; I find that cooking eggs low and slow results in better flavor and texture.)
  5. Cut into wedges and serve with the sour cream and salsa.