Recipe by Melanie
"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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1 (7 ounce) can
diced green chile peppers, drained
1 (16 ounce) container
low-fat cottage cheese
shredded Cheddar cheese
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!
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.
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!
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.
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!!!
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.
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.
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...
* Percent Daily Values are based on a 2,000 calorie diet.
Green Chile Frittata
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 225
** Calories from Fat: 128
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