We’ve got lots of green chiles growing in our garden this summer and here is a really tasty way we used some of them – by making a cheesy, tangy green chile frittata.
3 Tbsp. unsalted butter
1 white onion, finely diced
12 roasted green chiles, such as Anaheim or Hatch chiles, peeled, seeded & diced.
8 extra large eggs, well beaten
1 Tbsp. ground cumin
Salt & Pepper to taste
3 cups shredded Monterey Jack & Cheddar cheese blend
1. Preheat oven to 350 degrees. Spray a large ovenproof skillet with a no-stick spray. Melt the butter till it begins to froth, do not let the butter burn. Add the diced onion to the skillet, cook until the onion is translucent.
2. Add the green chili to the skillet, stir to blend them with the onion.
3. Add the ground cumin, salt & pepper to the beaten eggs, pour into the skillet. Working from the edges of the skillet, lift the cooked egg and let the uncooked portions run underneath. Continue until the top of the Frittata is just a bit uncooked.
4. Add all the shredded cheese, and mix it gently into the remaining soft uncooked egg.
5. Bake at 350 degrees for 25 minutes, until the Frittata has puffed up and the cheese is slightly browned.
6. Serve cut into wedges with salsa (optional).
Photograph by Ted Scheffler
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.