Green Chili Frittata
Omelets can get kind of boring. Heat up your breakfast or brunch with this Green Chili Frittata. Tomatoes, onions, and fresh cilantro give it a southwestern feel. Green chilies will pop on your palate. Serve with toasted bread, or a Mexican potato hash flavored with onions, peppers, and smoky cumin. But leave the salsa behind. This frittata is full of flavor. The only thing you’ll need is a dollop of sour cream to cool things off.
Ingredients (Serves 1)
1/3 cup chopped red onion
1/2 roma tomato (chopped)
handful cilantro (chopped)
2 small serrano chilies (chopped)
1/2 cup 2% milk
1/4 cup shredded mexican cheese blend
1/2 teaspoon sea salt
Freshly Cracked Black Pepper
Set oven temperature to broil at 500 degrees. Break two eggs and whisk together in a bowl. Add chopped red onion, tomatoes, and cilantro. Mix well. Then add 1/2 cup milk, 1/4 cup cheese and whisk. Season with salt and pepper and mix well until dissolved. Grease a medium sized fry pan and heat over a stove at medium temperature. Once pan is hot, pour in egg mixture and let cook for about 3- 5 minutes or until the sides pull from the pan and underside is lightly browned. Transfer to top rack of oven (make sure it’s directly below the heat source) and cook another five minutes or until top is cooked. Slide onto a serving plate and cut into halves or thirds with a pizza slicer. Garnish with fresh cilantro and sour cream if desired and enjoy!