Seems Chilaquiles has hit nearly every brunch menu these days. It's a fabulous dish, especially for those that enjoy something a bit more savory than sweet. Simply put, it's typically tortilla lightly fried, doused in salsa and often topped with eggs. For traditional take, give my Green Chilaquiles a try.
This week, I went a bit rogue and took some liberties. I took inspiration from the classic dish and threw it into a frittata. If for no other reason than it's a delicious flavor combo and makes for a quick and easy meal!
The frittata is studded with tomatoes, chiles, corn, and most importantly, tortilla chips. The chips not only lend fabulous corny flavor, but also create a really pleasing texture. Reads a bit more substantive than a typical frittata. That being said, this recipe not only makes for a great breakfast, but serve it up with salad and you've got yourself a dinner.
Fortunately, my local grocery store stocks plenty of fresh pico and salsa making easy work of delicious toppings for my Chilaquiles Frittata.
Chilaquiles Frittata
Ingredients
· 1 tbsp olive oil
· 6 scallions, sliced
· 1 cup frozen corn
· 10oz can diced tomatoes & chiles (like Rotel)
· 10 eggs
· ½ cup milk
· ¼ tsp salt
· ¼ tsp pepper
· 1 tsp hot sauce, if desired
· 2 cups crushed tortilla chips
· 1 cup shredded pepper jack or cheddar cheese
· ¼ cup fresh cilantro, chopped
· 2 avocados, sliced
· 1 cup fresh pico or salsa
Preheat oven to 350F.
Heat olive oil over medium-low heat in an oven-safe skillet or cast iron pan. Add scallions and corn and sautee until tender. Add the can of diced tomatoes and chiles and simmer until the juices have thickened and largely evaporated.
While the veggies cook, prepare the egg batter. In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and hot sauce until frothy. Once thoroughly combined, stir in the crushed tortilla chips, cheese and cilantro.
Remove the skillet from the heat. Pour the egg batter over the veggies and quickly stir to evenly distribute all of the ingredients. Smooth the batter into an even layer.
Transfer the skillet to the oven and bake for 25 to 30 minutes until puffed and cooked through. The center of the frittata should be set.
Once cooked, cut the frittata into wedges and serve with slices of avocado and a spoonful of pico or salsa. Frittata can be served hot or at room temperature.
Serves 4 to 6
Notes
I prefer to remove the frittata from the oven before the eggs dry out. As a result, sometimes the top can appear a bit pale. If you prefer a golden brown top, transfer the frittata under the broiler for the last 2 minutes – keep an eye on it so it doesn’t burn!
GF Friendly
Gluten Free Friendly!
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