Green Chili & Cheese Fritatta

My late Mother-in-Law loved mild green chili. I came up with this recipe one Sunday morning. I made it for brunch when friends were visiting. The first thing my husband said was, "Mom sure would have loved this!"




Oven proof skillet, 14-16" No-Stick spray 8 extra large eggs, well beaten 1 small white onion, diced 8 whole Mild Green Chili, roasted, charred skin & seeds removed, diced ** 2½ cups Mexican blend cheese 3 Tbsp butter

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** Canned whole green chili can be used, but fresh is better. Place the chili on a rimmed cookie sheet. Roast at 375 turning often until the skin is charred, place in a bowl & cover with a tea towel until cool enough to handle. Peel, seed & dice. Pre-heat oven to 375 degrees. Spray skillet with No-stick, heat to medium high, add the butter. When almost melted add the diced white onion, sauté until translucent but not browned. Pour all the egg into the skillet, as the egg sets along the sides gently lift the sides so the uncooked egg can run under. When some of eggs are still puddled in the center, and the sides are softly set, add the diced green chili and all the cheese, going to the edges of the egg. Bake at 375 for 20-25 minutes. Fritatta will be puffed up and golden brown. Cut into pie shaped wedges and serve with the salsa of your choice and warm flour tortillas.