Reids Favorite Green Chili Potato Frittata Recipes

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.

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.

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.

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.

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.

Steps:

• Heat olive oil in an oven-safe skillet over medium heat. Cook and stir leeks until softened and separated, 3 to 5 minutes. Add radish tops and cook until wilted, 3 to 5 minutes more.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Whisk eggs, grated Parmesan cheese, and heavy cream together in a bowl. Pour egg mixture into the skillet with the leek mixture and reduce heat to medium-low. Cover and allow to cook until edges are firm and have begun to pull away from the sides of the skillet, 5 to 10 minutes.
• Place skillet under the broiler and cook until cheese is browned on top, 3 to 5 minutes.
• Remove skillet from the broiler. Allow to rest for 10 minutes before serving. Top with shredded radishes. Serve warm or cold.

Steps:

• Preheat oven to 350°.
• Butter 9x13 shallow baking dish.
• Mix flour and baking powder.
• Add eggs and butter, blending well.
• Blend in remaining ingredients.
• Pour mixture in the prepared baking dish and bake for 35 to 45 minutes, or until set.
• Cut into squares and serve very hot.

Steps:

• Preheat the broiler on your oven.
• In a frying pan with an ovenproof handle heat the oil and saute onion, garlic and green bell pepper over a low heat. Saute until vegetables are just tender but not browned. Add the zucchini and continue cooking, stirring occasionally, until crisp-tender. Add the potatoes, stir well to combine, and continue cooking, stirring frequently, until the potatoes are heated through and starting to stick to the pan.
• Then add the tomatoes and black olives, stirring well to combine with the other ingredients, and cook just until the tomatoes have begun giving up their juice.
• Beat the eggs with the salt, pepper, oregano, and cayenne. When all the vegetables are cooked, pour the eggs over them
• Arrange the tomato slices over the top of the eggs, and sprinkle the mozzarella and Parmesan cheeses over the tomato slices. Cook gently over low heat until the eggs are almost set (they'll be firm around the edges and a bit runny in the middle).
• Slip the pan under the broiler for a minute or two, until the eggs are fully set and the cheese has melted and begun to brown. Cut into wedges and serve.

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!

Steps:

• Heat skillet over medium high heat, spray on cooking spray, and layer Potatoes. Season with Salt and Pepper. Cook until they start to brown. DO NOT BURN!
• Lower the Heat to Medium.
• Add the scallions, green chilis, canadian bacon, and parmiggiano cheese (use a potato peeler to make thin strips). Add a bit more salt and pepper to season to your taste. Cook for about 2-3 minutes.
• Add the canadian bacon.
• Drop the Cream Cheese in randomly across the pan by teaspoon full. Toss the mixture to incorporate all ingredients.
• Add Egg Substitute and Cheddar Cheese. Lower Heat to Medium Low. Cook for about 3-4 minutes while the egg begins to set on the bottom. Place the Pan in a 375 degree oven for about 10 more minutes until egg is fully set.
• Remove from the oven and serve.
• I would recommend serving with a cheddar cheese sauce, but we are trying to keep it healthy these days. Also, I'd love to try it with butter (instead of the non-stick cooking spray), real eggs, and full fat cheeses.