Chilaquiles Frittata
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 284
- Total Fat
- 17
- Saturated Fat
- 6
- Carbohydrates
- 18
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 14
- Cholesterol
- 250
- Sodium
- 362
- Total: 45 min
- Active: 25 min
Ingredients
1 tablespoon extra-virgin olive oil
8 scallions, white parts only, thinly sliced
1 serrano chile, minced
1 cup corn kernels (cut from the cob or thawed if frozen)
1 cup chopped tomatoes
One 4-ounce can diced green chiles
10 large eggs
2 cups crushed tortilla chips
1/4 cup chopped fresh cilantro
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup grated Monterey Jack-Cheddar cheese blend
Sour cream and salsa, for serving
Directions
- Preheat the oven to 300 degrees F.
- 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.
- 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.
- 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.)
- Cut into wedges and serve with the sour cream and salsa.