3 c. tortilla chips, coarsely crushed
1 1/2 c. green salsa
Juice from 1/2 lime
1/4 c. fresh cilantro, chopped
3/4 c. milk
1 c. (4 oz.) Colby Jack cheese, shredded
1 small onion, chopped
1 poblano pepper, seeded & diced
1 clove garlic, minced
In a bowl, combine crushed chips and salsa; stir in lime juice. In a separate bowl, whisk together cilantro, eggs, milk and 3/4 c. cheese. Add tortilla chip mixture to egg mixture; mix well. In a skillet, spray with non-stick spray and cook onion, pepper and garlic for 2-3 minutes or until crisp-tender. In a greased 13 x 9 pan, place onion mixture on the bottom. Pour egg mixture on top. (Do not stir.) Bake at 350 degrees for 25-28 minutes or until egg mixture is set in the center. Remove from oven and sprinkle with remaining cheese. Top with sour cream.
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Tips: I had never made a frittata before so I checked my dictionary for the official definition. I came to the conclusion that it is basically a fancy name for an egg casserole and this one was very tasty. I made it for dinner but it could easily be a breakfast dish as well. One cup of cooked, diced chicken can be added to the egg mixture if you prefer meat in your dish. We were even able to get my daughter to eat some by calling it a cheese and tortilla casserole (she turns her nose up at eggs). I also shared this recipe at Breastfeeding Moms Unite's Vegetarian Foodie Friday.
Recipe adapted from The Pampered Chef Season's Best Recipe Collection (Fall/Winter 2005)