Green Chile Frittata Recipe - Allrecipes.com
Green Chile Frittata Recipe
  • READY IN ABOUT hrs

Green Chile Frittata

Recipe by  

"This rich recipe is great for either a brunch or breakfast. You can make this a day ahead if you want to serve it for an early morning breakfast. Just reheat in the microwave. You may use any combination of cheese in this recipe, even non-fat."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    15 mins
  • COOK

    55 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a large bowl, mix the eggs, flour, baking powder, and salt. Stir in the green chile peppers, cottage cheese, Cheddar cheese, and melted butter. Pour into the prepared baking dish.
  3. Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking for 35 to 40 minutes. Cool slightly, and cut into small squares.
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Reviews More Reviews

Most Helpful Positive Review
Dec 23, 2007

I've made this recipe several times and it's terrific exactly as written. This weekend I put a different spin on it. The resulting "Vegetable Frittata" was a huge hit. ~ I was looking for an egg dish that had fresh veggies in it. I found a highly rated Vegetable Frittata on AllRecipes that contained sauteed zucchini, mushroom, onion and bell pepper. However, this recipe also contained lots of cream cheese, half & half and other rich ingredients. While I'm SURE it was wonderful, it also had about 40 grams of fat per serving. ~ I was wanting something a little healthier. I followed this recipe as I always do, only I sauteed the veggies as instructed in the OTHER recipe, and used them in place of the green chiles. ~ I mixed and bake the dish as instructed in this recipe. Swapping the veggies for the green chiles was my ONLY alteration. The dish was a HUGE hit -- my father-in-law AND my hubby (who's not a fan of zucchini) went back twice for more. ~ From now on, I'll alternate between the original recipe and my new "veggie frittata" version. GOOD STUFF!

 
Most Helpful Critical Review
Mar 24, 2008

I halved the recipe, everything except I still added the full 7 ounce can of green chile peppers. We like our food spicy, so noting other comments I added red chili pepper flakes, cayenne and paprika. The flavour was still bland, we could taste the flour and did not like the texture.

 
Jun 10, 2007

A Big Hit! I was skeptical, because I hate cottage cheese & have never heard of using it in an egg casserole recipe. Needing an egg dish that’s healthier than the type that sits overnight (with bread & tons of cheese, etc), I tried this. Great taste and texture – just like the ‘overnight’ type I always enjoy. To make it a bit healthier, half of the eggs I used were just egg-whites, and I added sautéed onions & mushrooms. The recipe tasted rich, even with the low-fat cheeses. People raved!

 
Sep 26, 2005

I have made this several times for guests and for pot luck. Serve with salsa & sousr cream. Everyone loves it and I am frequently asked for the recipe. I have changed the cheese to mozzerella, another time to colby/jack. I always prepare it a day in advance & micro to warm. Stays moist.

 
Jul 07, 2003

This was a wonderful casserole! I added some diced ham and onions to it and baked it the day before I served it. Then I heated it in the microwave. I received lots of yums!!!

 
Jun 10, 2007

I needed a recipe to use up cottage cheese and came across this. I scaled it to 1/2 the original recipe size and cooked it in a smaller baking dish. I am pretty sure I forgot to put the baking powder in! Surprisingly, the dish still puffed up a little bit without it. I had a couple of slices of leftover cooked bacon so I crumbled it and added to the ingredients. The dish made a satisfying dinner accompaniment. I think I may actually try it next time without the flour, and just beat the egg whites separately to create volume making an even lower carb dish.

 
Apr 12, 2004

I served this as one of the main entrees for Easter brunch. I used a combination of Colby/Jack and Pepper Jack cheese to give it a little more kick. The only suggestion I have is to really watch the cooking time. After the initial 15 min., mine was done after another 25 min. instead of the 35-40 min. called for. I also sprinkled a little more cheese on and broiled the top just to give it some color. Next time I might try adding roasted red peppers or a few spoonfuls of salsa to give it more color and flavor.

 
Feb 01, 2007

The whole family loved it! I added frozen New Mexico chiles instead of canned (and probably more than 7oz--I like it stong). Definately make again and again...

 

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Nutrition

  • Calories
  • 225 kcal
  • 11%
  • Carbohydrates
  • 8 g
  • 3%
  • Cholesterol
  • 239 mg
  • 80%
  • Fat
  • 14.3 g
  • 22%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 16.1 g
  • 32%
  • Sodium
  • 660 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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