Southwestern Frittata
(6 servings)
- 1 can of chopped mild green chiles
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1 pound bulk sausage - cooked (ground turkey or chicken can be used in place of pork)
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7 large eggs
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1 large clove garlic - pressed
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1 teaspoon ground cumin
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2 large ripe tomatoes (for slicing on top)
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8 corn tortillas - sliced into small stripes
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1 and 1/2 cups shredded Cheddar or Jack cheese
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1 cup milk
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1 teaspoon salt
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1/2 teaspoon onion salt
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1/4 teaspoon black pepper
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chili powder - to taste
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light sour cream - for topping
-
salsa - for topping
Brown the sausage and drain any excess fat off. Add pressed garlic and cook for a few more minutes.
Grease a 9x13 baking dish and evenly line the bottom of the dish with half of the chopped chiles, half of the tortilla strips, half of the sausage and half of the cheese. Repeat the layering with the other half of the chiles, tortilla chips, sausage and cheese.
In a medium bowl, whisk the eggs, milk, salt, pepper, onion salt and cumin until they are well mixed. Pour the mixture over the top of the dish. Sprinkle with chili powder to taste. Place thin slices of tomato over the top. Cover with plastic wrap. Place in the refrigerator overnight to cure.
The next day, preheat the oven to 375 degrees, remove the plastic wrap from the dish and bake the frittata for 45 to 50 minutes, or until the top is golden and the sides are a rich brown color.
Cut into equal pieces and serve with a dollop of sour cream and salsa. Serve with warm flour tortillas or your favorite toast!
Serves 6 to 8.
The Desert Dove Bed & Breakfast of Tucson, Arizona.
This tasty frittata is served up at the Desert Dove Bed & Breakfast of Tucson, Arizona, a desert oasis in the foothills of the Rincon Mountains. For best results, prepare the frittata the night before baking so the ingredients can meld and get to know each other.
Mr Breakfast would like to thank BnBFinder for this recipe.
Recipe number 2976. Submitted 1/18/2011.
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