|Name:||Green Chili Frittata||Contributor:||Eric Vaillancourt|
|Description:||Spicy brunch/lunch frittata||Posted:||2007-10-21|
|Key words:||eggs, cheese, chiles||Category:||Main Dishes|
|Ingredients:||1/2 C all-purpose white flour
1 t baking powder
10 eggs, lightly beaten
1/4 lb butter or margarine, melted and slightly cooled
2 C small curd cottage cheese
1 lb Monterrey Jack cheese, grated
3 4-ounce cans diced green chilies
Salt to taste (about 1/4 t)
|Preparation:||Preheat oven to 350F degrees.
Butter a 9x13 inch shallow baking dish.
Mix flour and baking powder. Add eggs and butter, blending well.
Blend in remaining ingredients.
Put mixture in the prepared bakingdish and bake for 35-45 minutes, or until set. Cut into squares and serve very hot.
|Notes:||This was my first time with this recipe and here are some things I learned along the way. Salt to taste worked out to perhaps a 1/4 teaspoon or slightly less, the dish didn't seem to require any more. The time given works just about right for a middle oven rack, and it took about 15 minutes more for the next rack up. YOMV.
I tossed the beaten eggs, melted butter and flour/baking powder into the blender and hit it at low speed briefly, which made a nice mix, and resulted in a very nice fluffy end result when cooked. The cheese I folded into the mix last in three stages. That's a LOT of grated cheese and putting a third in at a time worked well in managing it as I folded and mixed it into the egg blended mixture.
Serves 8 as a luncheon dish, 12 as hors d'oeuvre. Does well for breakfast, brunch, lunch or dinner. Serves best hot, but does well warm too. Re-heats well.
It looks like this dish will lend itself well to substitutions of various ingredients, or different cheeses. Easy to make and delicious. Enjoy.