Recipe by Roxanne E. Chan
"Quick and easy, this casserole is the perfect summer dish. Cheese, diced chile peppers, green onion, fresh parsley, corn, and other tasty ingredients are whisked into eggs and baked. This veggie treat is great for picnics, parties, and other summertime gatherings. You can cut the cooked casserole into small squares and serve with toothpicks and salsa for dipping."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
shredded Cheddar cheese
1 (4 ounce) can
diced green chile peppers, drained
green onion, minced
chopped fresh parsley
frozen corn kernels
1 (15 ounce) can
black beans, rinsed and drained
chopped red pepper
Yummy! I loved this. I was serving it at an early brunch so I prepared the vegies the night before and put them in a baggie. The next morning, all I had to do was mix the eggs, sour cream, cheese and dump the baggie contents. Voila...it was ready for the oven in minutes. It did take longer to cook than 30 minutes, but it was well worth it. I decreased the amount of black beans to one cup and will increase the red pepper to 1/2 cup next time. I served with real chopped bacon and fresh salsa...PERFECT.
This tasted ok. I probably won't be making it again though. It was a little bland. I had to put a lot of salt and pepper on mine to give it flavor.
My husband and I truly enjoyed this recipe. We served it with salsa and sour cream and had it for an easy week night dinner.
Next time I make this I would add some hot peppers to it.
I substituted diced yellow squash for the black beans to suit my family's preference. Served it with homemade biscuits and applesauce for a yummy summer supper. Would definitely make again.
I did not have a red pepper, bacon bits or corn so I drained a can of rotel and used that instead. I had to cook it for 45 minutes because the casserole was too wet. It was still a little moist but I took it out of the oven because I didn't want it to over cook. It tasted really great with the rotel and I am glad that I substituted it for the corn and red pepper. You might give it a try.
This was okay. By itself it was kind of bland but really needed the salsa and I put mine in a ww tortilla as well after trying it on it's own. My daughter didn't even care for it in the tortilla. I think the SC is a bit much, maybe half it and then add egg whites or something to make up for it but it taste like a lot of SC. Thanks but needs doctoring.
This recipe is so quick and easy and it tastes great, even the next day. I want to make it again and again.
* Percent Daily Values are based on a 2,000 calorie diet.
Fiesta Frittata Casserole
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 137
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See a simple, shortcut version of cheesy chile rellenos.
See how to make a top-rated breakfast casserole.
This cheesy, family favorite is the perfect weeknight casserole.