Chili Cheese Rice Frittata Recipes

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GREEN CHILE FRITTATA



Green Chile Frittata image

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.

Provided by Melanie

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 1h10m

Yield 10

Number Of Ingredients 8

10 eggs, beaten
½ cup all-purpose flour
1 teaspoon baking powder
1 pinch salt
1 (7 ounce) can diced green chile peppers, drained
1 (16 ounce) container low-fat cottage cheese
1 cup shredded Cheddar cheese
¼ cup melted butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
  • 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 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.

Nutrition Facts : Calories 225.1 calories, Carbohydrate 8 g, Cholesterol 213.7 mg, Fat 14.3 g, Fiber 0.4 g, Protein 16.1 g, SaturatedFat 7.4 g, Sodium 620.7 mg, Sugar 1.2 g

GREEN CHILE FRITTATA



Green Chile Frittata image

This simple frittata packs a big punch when it comes to flavor. It's full of potatoes, sausage, green chiles and cheese for a complete breakfast all in one dish. Make it ahead and heat up for breakfast throughout the week. A quick salsa made with diced canned tomatoes goes on the side for extra flavor and color.

Provided by Gabriela Rodiles

Categories     main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 12

3 tablespoons olive oil
6 ounces sweet or spicy sausage links, casings removed
1 cup shredded hash browns, thawed
6 large eggs
Kosher salt and freshly ground black pepper
1/2 cup shredded sharp Cheddar
3 tablespoons cottage cheese
One 4-ounce can mild diced green chiles
One 14-ounce can petite fire roasted diced tomatoes, lightly drained
Half a small white onion, diced
1/4 cup cilantro leaves, chopped
Juice of 1 lime

Steps:

  • Preheat the oven to 450 degrees F.
  • Heat 1 tablespoon of the oil in a medium nonstick skillet over medium heat. Add the sausage and cook, breaking up with a wooden spoon, until just browned, about 2 minutes. Transfer to a paper-towel-lined plate.
  • Add the remaining 2 tablespoons oil to the skillet. Add the hash browns and cook, stirring occasionally, until softened and golden in spots, about 4 minutes.
  • Meanwhile, add the eggs to a medium bowl and sprinkle with salt and pepper. Whisk to combine, and then stir in the Cheddar and cottage cheese.
  • Reduce the heat to medium-low and stir the sausage and green chiles into the skillet to combine.
  • Pour the egg mixture into the skillet. Cook, stirring frequently with a rubber spatula, until the mixture is thick, about 3 minutes.
  • Transfer to the oven and cook until set, about 5 minutes.
  • Meanwhile, combine the diced tomatoes, onions, cilantro and lime juice in a medium bowl. Season with salt and pepper.
  • Run a rubber spatula around the edge of the skillet and slide the frittata onto a cutting board. Cut into wedges and serve with the salsa.

GRAIN FRITTATA WITH CHILE, LIME AND FRESH HERBS



Grain Frittata With Chile, Lime and Fresh Herbs image

You may think of frittatas as leftovers' idea of heaven, but is it yours? For a frittata to look forward to, throw in leftover grains: The result is something like a Spanish tortilla, pleasingly dense, but with more bounce. Add an acid, like lime, and umami, like fish sauce, which melts into an underlying savoriness when warmed. Whatever you do, don't turn on the oven for this. Instead, stir the frittata on the stove and all but the top will set - nothing a few minutes covered can't fix (no precarious flip!). Finally, put a salad on top. The herby one here adds pep to the substantial frittata, as does a final squeeze of lime.

Provided by Ali Slagle

Categories     breakfast, brunch, for two, lunch, quick, snack, weekday, weeknight, grains and rice, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

8 eggs
1 1/2 teaspoons fish sauce
1 cup cooked farro (or wheat berries, barley, spelt or rice)
2 tablespoons unsalted butter
1 shallot, coarsely chopped (about 1/4 cup)
1 Thai bird chile or 1/2 small jalapeño, thinly sliced (about 1/2 teaspoon)
1/2 cup loosely packed dill, cilantro and-or mint leaves
2 tablespoons thinly sliced scallions
1 lime, cut into wedges

Steps:

  • In a large bowl, whisk together the eggs and 1/4 cup water until bubbles form, then whisk in the fish sauce until combined. Using a rubber spatula, mix in the farro.
  • In an 8- or 9-inch nonstick skillet, melt the butter over medium heat. Add the shallot and chile, and sauté until softened, about 3 to 5 minutes.
  • Reduce the heat to medium-low, then pour in the egg-grain mixture. Using the rubber spatula, stir the eggs to mix in the shallot and chile. Let sit undisturbed until the edges of the eggs start to bubble and cook, just a minute. Then run your spatula across the bottom of the pan to pull the eggs from the edges to the center. Create holes in the center of the frittata as well, tilting the pan as needed so wet egg runs into the empty space created by your spatula. Continue pulling and agitating the eggs until the surface is wet but mostly set when you tilt the pan, about 7 to 10 minutes, depending on the size of your pan.
  • Smooth the top of the frittata, then cover with a lid or foil and let cook until the eggs are just set, about 5 minutes.
  • Meanwhile, combine the herbs and scallions in a small bowl, then squeeze in enough lime to lightly moisten (about 1 tablespoon or 1/4 lime). Toss with your fingers to combine.
  • Once the frittata is cooked, loosen the sides with your rubber spatula and slide onto a serving platter. Top with herbs and scallions and serve immediately with extra lime wedges on the side.

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 307 milligrams, Sugar 1 gram, TransFat 0 grams

CHEESY GREEN CHILI FRITTATA



Cheesy Green Chili Frittata image

Perfect for a Sunday brunch but wonderful any ol' time. Cook's Notes: This recipe can be easily doubled. It is plenty as is if there are side dishes to accompany it but may not be enough for more than 3 or 4 eaters if it is the only dish. Also, feel free to garnish with yummy things like sour cream, pico de gallo, salsa, avocado slices, etc.

Provided by RedhairMac

Categories     Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

5 eggs, beaten
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1 pinch salt
1 pinch pepper
1 (7 ounce) can diced green chilies, drained
8 ounces small curd cottage cheese
1/2 cup shredded cheddar cheese
2 tablespoons melted butter (do not use margarine)
1 small roma tomato (to garnish) (optional)
1 -2 fresh basil leaf, chopped to garnish (optional)

Steps:

  • Preheat oven to 400 degrees.
  • Grease an 8"x12" baking dish (I use an oval dish). (Can use 9"x13" pan but frittata will not be as thick).
  • In a large bowl, beat eggs with a fork; then add flour, baking powder, salt & pepper and mix until well combined.
  • Stir in the green chills, cottage cheese, cheddar cheese and butter.
  • Pour mixture into prepared baking dish. Garnish with tomato slices (I use 3) and chopped basil leaves.
  • Bake uncovered for 15 minutes at 400 degrees. Reduce heat to 325 degrees and continue baking for about 35 minutes or until well set.
  • Serve and enjoy!

Nutrition Facts : Calories 291.9, Fat 18.9, SaturatedFat 9.6, Cholesterol 272.2, Sodium 1103.6, Carbohydrate 11.2, Fiber 0.9, Sugar 3.4, Protein 19

BAKED RICE FRITTATA



Baked Rice Frittata image

Categories     Bread     Rice     Brunch     Side     Bake     Lunch     Simmer     Boil

Yield serves 6 or more

Number Of Ingredients 10

3 tablespoons soft butter
1/4 cup or so fine dry bread crumbs
5 cups milk
1 1/2 cups Italian short-grain rice, such as Arborio, Carnaroli, or Vialone Nano
2 teaspoons (plus a pinch) kosher salt
8 large eggs, separated
1 cup grated Grana Padano or Parmigiano-Reggiano
2 cups finely chopped scallions
RECOMMENDED EQUIPMENT
A 12-inch-diameter heavy skillet, preferably well-seasoned cast iron; a large heavy-bottomed saucepan, about 3-quart capacity; a sturdy wire whisk; an electric mixer, handheld or freestanding, with whisk attachment

Steps:

  • Heat the oven to 325°. Grease the inside of the skillet with 1 tablespoon of the soft butter, and coat the bottom and sides thoroughly with bread crumbs. Pour out any loose crumbs.
  • Pour 4 cups of the milk into the large saucepan, and heat rapidly, stirring in the rice, 2 teaspoons salt, and remaining 2 tablespoons butter, until the milk starts to boil. Lower the heat, and simmer, partially covered, about 8 minutes, until the rice has a loose custard consistency. Remove the pan from the heat, and stir in the remaining cup of milk, cooling the rice slightly.
  • Whisk the egg yolks in a large bowl, just to break them up. Pour or ladle in the hot rice gradually, whisking well between additions, to avoid scrambling the yolks. Whisk in the grated cheese and chopped scallions.
  • In another bowl, whisk the egg whites and a pinch of salt with the electric mixer on medium-low speed until the whites become foamy, then raise the speed and whip just until they form soft peaks. Fold the whites into the rice batter with the wire whisk, gently turning them over and breaking up any large clumps, until incorporated.
  • Pour the frittata batter into the skillet, and smooth the top. Set into the oven and bake for about an hour, until the frittata is nicely browned and a paring knife inserted in the center comes out clean. Place the skillet on a cooling rack, and run the knife blade around the sides to loosen the frittata. Let it set for about 10 minutes before unmolding.
  • When the frittata has cooled slightly, lay a wooden cutting board over the top of the skillet, hold the two together, and flip them over. Rap on the upturned bottom of the pan and give it a good shake to release the frittata. Present it on the board as is, or invert again onto a serving platter, browned side on top. Serve warm or at room temperature, sliced in wedges.

CHEESY VEGETABLE FRITTATA



Cheesy Vegetable Frittata image

A simple side of fresh fruit makes a perfect refreshing counterpart to this cheesy, flavorful egg bake packed with veggies. My husband and I enjoy it just as much for late-night suppers as we do for brunch. Try swapping in your favorite egg substitute if you're cutting the fat in your diet.-Pauline Howard, Lago Vista, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 2 servings.

Number Of Ingredients 9

4 large eggs, beaten
1 cup sliced fresh mushrooms
1/2 cup chopped fresh broccoli
1/4 cup shredded sharp cheddar cheese
2 tablespoons finely chopped onion
2 tablespoons finely chopped green pepper
2 tablespoons grated Parmesan cheese
1/8 teaspoon salt
Dash pepper

Steps:

  • Preheat oven to 350°. In a large bowl, combine all ingredients. Pour into a greased shallow 2-cup baking dish. , Bake, uncovered, until a knife inserted in the center comes out clean, 20-25 minutes.

Nutrition Facts : Calories 143 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 587mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.

CHEESY RICE AND ZUCCHINI FRITTATA



Cheesy Rice and Zucchini Frittata image

To me, frittatas are a perfect taste and texture combination. They're practically up there with all the other great comfort food, but with a tiny bit less guilt. This dish is relatively simple to whip up and a very satisfying addition to a brunch, luncheon, or dinner menu.

Provided by Christine Bauer

Time 55m

Yield 6

Number Of Ingredients 11

cooking spray
5 small zucchini, quartered lengthwise and cut crosswise into 1/2-inch slices
2 cups cooked basmati rice
¾ cup shredded Havarti cheese
¼ cup shredded Parmesan cheese
1 cup milk
4 large eggs, separated, divided
2 teaspoons Sriracha sauce
1 teaspoon salt
½ teaspoon black pepper
¼ cup panko bread crumbs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a shallow 2-quart baking dish with cooking spray.
  • Combine zucchini, cooked rice, Havarti, and Parmesan in a large bowl. Blend milk, egg yolks, Sriracha, salt, and pepper in a smaller bowl, then pour over the rice mixture and mix to combine.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff but not dry. Fold into the egg yolk-rice mixture. Pour into the prepared baking dish.
  • Bake in the preheated oven for 25 minutes. Sprinkle panko across the top and continue to bake until browned and set, about 10 more minutes.

Nutrition Facts : Calories 239.3 calories, Carbohydrate 23.8 g, Cholesterol 147.3 mg, Fat 11.1 g, Fiber 1.4 g, Protein 12.9 g, SaturatedFat 5.8 g, Sodium 736.6 mg, Sugar 3.9 g

AIR FRYER CHILE-CHEESE FRITTATA



Air Fryer Chile-Cheese Frittata image

This frittata makes a great breakfast, brunch, or even lunch. Serve with some warm flour tortillas, sliced avocado, and some salsa for a complete meal.

Provided by Yoly

Categories     Breakfast and Brunch     Eggs     Frittata Recipes

Time 30m

Yield 2

Number Of Ingredients 9

1 serving cooking spray
4 eggs
3 tablespoons heavy cream
2 slices bacon, cooked and crumbled
½ cup shredded Jack cheese
¼ cup chopped green chiles (such as Ortega®)
3 tablespoons diced tomatoes
2 tablespoons finely chopped onion
salt and ground black pepper to taste

Steps:

  • Preheat an air fryer to 350 degrees F (175 degrees C). Spray a 6-inch cake pan with nonstick cooking spray.
  • Whisk eggs and cream together in a bowl. Add bacon, Jack cheese, chiles, tomatoes, onion, salt, and pepper. Stir until well combined. Pour into the cake pan and place inside the air fryer basket.
  • Air fry for 10 minutes. Cover the pan with foil if the top is browning too fast; continue cooking until a toothpick inserted in the center comes out clean, 6 to 10 minutes more.

Nutrition Facts : Calories 403.8 calories, Carbohydrate 4.3 g, Cholesterol 440.9 mg, Fat 31.9 g, Fiber 0.6 g, Protein 24.8 g, SaturatedFat 15.3 g, Sodium 890.1 mg, Sugar 2.5 g

CHILE RELLENO FRITTATA



Chile Relleno Frittata image

I tossed this together for dinner one night. It was really quite good! Ingredients are for each fritata.

Provided by katie in the UP

Categories     One Dish Meal

Time 10m

Yield 1 Fritata, 2 serving(s)

Number Of Ingredients 7

2 large eggs, beaten
1 poblano pepper (I used whole canned)
1/4 cup monterey jack cheese (I used pepper jack)
4 tablespoons tomato sauce, spicy (I used El Pato)
sour cream
avocado
salsa

Steps:

  • Use a pan that can be placed under the broiler. Spray with cooking spray.
  • Under med heat.cook egg until almost set.
  • Layer 1 chili (sliced down the middle laying flat) and sprinkle with cheese.
  • Place under broiler just until cheese in bubbly. Add spicy tomato sauce and place under broil just a few seconds -- to warm.
  • Slip fritata onto a plate and garnish.
  • I also served with warm flour tortillas.

Nutrition Facts : Calories 159.7, Fat 10, SaturatedFat 4.3, Cholesterol 224.1, Sodium 306.7, Carbohydrate 7.1, Fiber 2.3, Sugar 1.7, Protein 11.2

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