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| Name: | Green Chili Frittata | Contributor: | Eric Vaillancourt |
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| Description: | Spicy brunch/lunch frittata | Posted: | 2007-10-21 |
| Key words: | eggs, cheese, chiles | Category: | Main Dishes |
| ID: | 850 | Updated: | 2007-11-01 10:04:06 |
| 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) |
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| 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. |
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| 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. |
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