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Easy Southwest-Style Frittata Recipe for a Flavorful Breakfast

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Ingredients

Adjust Servings:
8 whole wheat tortillas
7 ounces diced green chilies
2 cups shredded monterey jack cheese
2 cups shredded sharp cheddar cheese
1 cup onion, chopped
3 garlic cloves, minced
4 medium tomatoes, diced
10 eggs, beaten
3/4 cup milk
1/4 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
paprika (optional)
cooking spray

Nutritional information

496.2
Calories
251 g
Calories From Fat
27.9 g
Total Fat
14.2 g
Saturated Fat
290.5 mg
Cholesterol
1472.9 mg
Sodium
33.4 g
Carbs
1.5 g
Dietary Fiber
3.8 g
Sugars
28.1 g
Protein
241g
Serving Size

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Easy Southwest-Style Frittata Recipe for a Flavorful Breakfast

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    Cuisine:

    This recipe turned out very nice. I made half of the recipe instead of the whole recipe and I made as posted. It was easy to put together ~ which I did early in the day and stuck in fridge until dinnertime. I served with my Recipe #290616 and French Tart's Recipe #268753. Thank you for posting!

    • 85 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Southwestern Frittata, This recipe is a modified version of the Southwestern Frittata served at the Joshua Grindle Inn A wonderful B&B in Mendocino, Ca I have modified it to more suit my family’s tastes Prepare the night before, and just pop into the oven in the morning for a special breakfast We always have this as Christmas breakfast It is in the oven baking while we open presents You can use egg substitute, but if you do, add additional 1/2 to 1 cup grated cheese Also, if you like spicy, increase green chilies to 14 oz, and use 1/2 teaspoon Cumin You can also use corn tortillas instead of the whole wheat , This recipe turned out very nice I made half of the recipe instead of the whole recipe and I made as posted It was easy to put together ~ which I did early in the day and stuck in fridge until dinnertime I served with my Recipe #290616 and French Tart’s Recipe #268753 Thank you for posting!, used corn tortillas since our daughter cannot have flour (celiac disease)& I also used 1 can of diced tomatoes because I didn’t have fresh ones It was WONDERFUL But, as I was thinking about it, it would probably be really good to use salsa in place of the tomatoes too I think I’ll try that the next time I make it Thanks for a yummy recipe!


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    Steps

    1
    Done

    Lightly Spray a 9x13-Inch Baking Dish.

    2
    Done

    Mix the Onion, Garlic and Cheeses.

    3
    Done

    Mix the Chilies and Chopped Tomatoes.

    4
    Done

    Cut or Tear the Tortillas Into 1 Inch Strips.

    5
    Done

    Spread 1/3 of the Chili and Tomato Mixture in the Bottom of the Pan.

    6
    Done

    Top With 1/3 of the Tortilla Strips.

    7
    Done

    Cover With 1/3 of the Cheese Mixture.

    8
    Done

    Repeat Layers Until All Ingredients Are Used.

    9
    Done

    Beat Eggs and Milk Together With the Cumin, Salt and Pepper.

    10
    Done

    Pour the Egg Mixture Over the the Layers.

    11
    Done

    Sprinkle With the Paprika.

    12
    Done

    Cover With Foil and Refrigerate Overnight.

    13
    Done

    Next Morning, Preheat Oven to 350 Degree.

    14
    Done

    Remove Foil and Bake For 45 Minutes.

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    Grace White

    Pastry prodigy whipping up delicate and delicious pastries with finesse.

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