Corn And Green Chili Frittata Ww 4 Points 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.

GREEN CHILI FRITTATA



Green Chili Frittata image

This makes a nice luncheon dish or for any light meal. I have also cut it into smaller squares and served it an an hous d'oeuvre.

Provided by CaliforniaJan

Categories     Breakfast

Time 1h

Yield 8-12 serving(s)

Number Of Ingredients 8

1/2 cup flour
1 teaspoon baking powder
10 eggs, lightly beaten
1/4 lb butter, melted and slightly cooled
2 cups small curd cottage cheese
1 lb monterey jack cheese, grated
3 (4 ounce) cans diced green chilies
salt, to taste

Steps:

  • Preheat oven to 350 degrees. butter a 9 by 13-inch shallow baking dish. Mix flour and baking powder. Add eggs and butter, blending well. Blend in remaining ingredients. Put mixture in the prepared baking dish and bake for 35 to 45 minutes, or until set. Cut into squares and serve hot.

GREEN CHILE FRITTATA



Green Chile Frittata image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 11

12 large eggs, lightly beaten
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon good-quality chile powder
1/2 bunch cilantro, leaves only, finely chopped
1 tablespoon olive oil
1 small onion, finely chopped
1 1/2 roasted red peppers (pimiento), sliced into strips
2 poblano chiles, roasted, peeled, seeded, and diced
1 1/2 cups grated Mexican Manchego or Jack cheese
Sprigs of cilantro, for garnish

Steps:

  • In a large bowl, combine the eggs with the salt, pepper, chile powder, and cilantro. Whisk with a fork until evenly blended and set aside.
  • In a 10-inch non-stick skillet, heat the olive oil over medium heat. Add the onion and saute for 5 to 6 minutes, stirring occasionally, until softened and slightly golden. Add the red pepper and the poblano and cook for 2 minutes more. Pour the egg mixture into the pan and swirl the bottom of the pan with a fork to mix the vegetables with the eggs. Reduce the heat to medium-low, scatter the cheese over the top and cook the frittata slowly, covered, until the eggs are set almost all the way through. Shake the pan back and fourth on the burner occasionally to be sure the frittata is not sticking. Place the pan under a broiler on medium for a minute or two just to set the top of the frittata completely. Remove from the heat and let the frittata set in the pan for 10 minutes. Place a round platter on the top of the pan and invert the frittata onto it. Garnish with sprigs of cilantro and serve warm or at room temperature, cut into wedges.

CORN AND GREEN CHILI FRITTATA (WW 4 POINTS)



Corn and Green Chili Frittata (Ww 4 Points) image

The green chiles you;ll find in squat little cans in the Mexican aisle of your supermarket are extremely mild, as they are usually seedless Anaheim peppers. If you prefer a little more spice with your eggs, substitue a jalapeno or two - fresh or canned - for the green chiles. Found in the Momentum Cookbook

Provided by Tee Angel

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

6 large eggs
1 cup corn kernel, frozen, thawed
1 (4 1/2 ounce) can mild green chilies, chopped, drained
1/4 cup nonfat milk
2 teaspoons thyme, fresh, chopped OR
1/2 teaspoon thyme, dried
1/2 teaspoon salt
1/4 teaspoon black pepper
3 dashes hot pepper sauce
12 cherry tomatoes, halved

Steps:

  • Whisk together the eggs, corn, chiles, milk, thyme, salt, black pepper and pepper sauce in a large bowl.
  • spray a medium nonstick skillet with nonstick spray and set over medium heat. Add the egg mixture and sprinkle with the tomatoes. Cover and cook until the eggs are set, about 15 minutes. Cut the frittata into 4 wedges. Serve hot, warm, or at room temperature.

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