Green Chile Frittata

photo by Cookies and Catwalks

As I type this while looking through our bay window, I am so thankful for this time of year. A squirrel bounds by, rabbits scavenge the gardens looking for the first tastes of spring and snow-drop flowers peak their heads up from the earth finding it safe to do so. Ah, spring. Love it!

This frittata can be served up for many reasons: a brunch, breakfast or main meal. We did it up for supper and served alongside a salad and roasted baby potatoes. If you're looking for a carb-free dinner that's filling and tasty, this is right up your alley.

And don't shy away from the green chiles. They are not spicy and their addition is the perfect medley with eggs. I actually doubled the recipe below and used a very large 10x14 glass casserole dish. If you do this, bake a little longer.

Green Chile Fritttata

10 eggs, beaten
1/2 cup all-purpose flour
1 teaspoon baking powder
1 pinch salt
1 (7 ounce) can diced green chile peppers, drained
1 (16 ounce) container 1% cottage cheese
1 cup shredded low-fat old cheddar
1/4 cup melted butter

Preheat oven to 400 degrees and spray casserole dish with olive oil.

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.

Bake 15 minutes then reduce heat to 325 degrees. Continue baking for 35 to 40 minutes. Cool slightly, and cut into small squares.


snow drop photo by Laurent Peugniez on flickr