Best 3 Green Chili Frittata Recipes

Green chili frittata is a hearty and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a simple yet flavorful dish that can be customized to your liking. With a variety of ingredients to choose from, such as eggs, cheese, green chilies, onions, and vegetables, you can create a delicious and satisfying frittata that is sure to please everyone at the table. Green chili frittatas are also a great way to use up leftover ingredients, making them a perfect option for a quick and easy meal. So, gather your ingredients and let's get started on creating a delicious green chili frittata!

Here are our top 3 tried and tested recipes!

GREEN CHILI FRITTATA

Green Chili Frittata image

This makes a nice luncheon dish or for any light meal. I have also cut it into smaller squares and served it an an hous d'oeuvre.

Provided by CaliforniaJan

Categories Breakfast

Time 1h

Yield 8-12 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup flour
1 teaspoon baking powder
10 eggs, lightly beaten
1/4 lb butter, melted and slightly cooled
2 cups small curd cottage cheese
1 lb monterey jack cheese, grated
3 (4 ounce) cans diced green chilies
salt, to taste

Steps:

Preheat oven to 350 degrees. butter a 9 by 13-inch shallow baking dish. Mix flour and baking powder. Add eggs and butter, blending well. Blend in remaining ingredients. Put mixture in the prepared baking dish and bake for 35 to 45 minutes, or until set. Cut into squares and serve hot.

CORN AND GREEN CHILI FRITTATA (WW 4 POINTS)

Corn and Green Chili Frittata (Ww 4 Points) image

The green chiles you;ll find in squat little cans in the Mexican aisle of your supermarket are extremely mild, as they are usually seedless Anaheim peppers. If you prefer a little more spice with your eggs, substitue a jalapeno or two - fresh or canned - for the green chiles. Found in the Momentum Cookbook

Provided by Tee Angel

Categories Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

6 large eggs
1 cup corn kernel, frozen, thawed
1 (4 1/2 ounce) can mild green chilies, chopped, drained
1/4 cup nonfat milk
2 teaspoons thyme, fresh, chopped OR
1/2 teaspoon thyme, dried
1/2 teaspoon salt
1/4 teaspoon black pepper
3 dashes hot pepper sauce
12 cherry tomatoes, halved

Steps:

Whisk together the eggs, corn, chiles, milk, thyme, salt, black pepper and pepper sauce in a large bowl.
spray a medium nonstick skillet with nonstick spray and set over medium heat. Add the egg mixture and sprinkle with the tomatoes. Cover and cook until the eggs are set, about 15 minutes. Cut the frittata into 4 wedges. Serve hot, warm, or at room temperature.

REID'S FAVORITE GREEN CHILI & POTATO FRITTATA

Reid's Favorite Green Chili & Potato Frittata image

My husband and I are addicted to fresh green chilis...especially when they are in season. We eat them with everything and are always searching for ways to build new recipes. This was a surprise breakfast one morning that was made a few more times until I got it just right. The recipe is very healthy - low cal, low fat, some fiber....but you can make it with full-fat ingredients if desired.

Provided by Melanie B.

Categories Breakfast

Time 30m

Yield 1 frittata, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 large yukon gold potato, sliced thinly
4 slices Canadian bacon, sliced into thin strips
3 new mexico green chilies, roasted, peeled, seeded, and sliced into thin strips
2 scallions, diced
1 cup egg substitute
1/4 cup shredded cheddar cheese, 2%
2 tablespoons cream cheese, Plain, Fat Free
2 tablespoons parmiggiano cheese, fresh strips
salt
pepper
cooking spray

Steps:

Heat skillet over medium high heat, spray on cooking spray, and layer Potatoes. Season with Salt and Pepper. Cook until they start to brown. DO NOT BURN!
Lower the Heat to Medium.
Add the scallions, green chilis, canadian bacon, and parmiggiano cheese (use a potato peeler to make thin strips). Add a bit more salt and pepper to season to your taste. Cook for about 2-3 minutes.
Add the canadian bacon.
Drop the Cream Cheese in randomly across the pan by teaspoon full. Toss the mixture to incorporate all ingredients.
Add Egg Substitute and Cheddar Cheese. Lower Heat to Medium Low. Cook for about 3-4 minutes while the egg begins to set on the bottom. Place the Pan in a 375 degree oven for about 10 more minutes until egg is fully set.
Remove from the oven and serve.
I would recommend serving with a cheddar cheese sauce, but we are trying to keep it healthy these days. Also, I'd love to try it with butter (instead of the non-stick cooking spray), real eggs, and full fat cheeses.

Tips:

For a spicier frittata, use hot green chiles. For a milder frittata, use mild green chiles.
If you don't have fresh green chiles, you can use canned green chiles. Just be sure to drain them well before using.
You can use any type of cheese you like in this frittata. Cheddar, mozzarella, and Parmesan are all good choices.
If you don't have a cast-iron skillet, you can use a regular nonstick skillet. Just be sure to preheat it over medium heat before adding the frittata mixture.
Serve the frittata warm or at room temperature. It's also delicious the next day for breakfast or lunch.

Conclusion:

This green chili frittata is a delicious and easy-to-make breakfast or brunch recipe. It's packed with flavor and can be customized to your liking. So next time you're looking for a quick and satisfying meal, give this frittata a try.

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