Green Chili Frittata
Green Chili Frittata
Green chili has a permanent seat at every family gathering on Michelle’s side of the family. It’s always delicious and an effective way to feed a crowd. Our question was, Why limit that delightful flavor just to dinner? Thus, the green chili frittata was born. This dish brings all the best aspects of green chili and combines them with the eggy goodness that a big breakfast demands. It’s spicy, creamy and very filling. There’s enough to feed the family here, so we hope you’ll gather around the table and enjoy it together, just as we have time and time again.
Ingrediënten
yield: 6 servings
- 12 large eggs at room temperature
- ÂĽ cup 60 ml dairy-free sour
- ÂĽ cup 49 g ghee
- 1 tsp fine sea salt
- 2 4-oz [112-g] cans diced green chilies
- 1 tsp ground cumin
- ½ tsp onion powder
- ½ tsp garlic powder
- ÂĽ tsp chipotle chili powder
- 1 tbsp 1 g finely chopped fresh cilantro, divided
- 1 tbsp 15 ml avocado oil
- 2 medium russet potatoes peeled and cut into ½” (1.3-cm) cubes
- ½ medium onion diced
- ½ cup 75 g diced red bell pepper
- ½ cup 100 g diced green onions
toppings
- Chipotle-Tomatillo Salsa
- Thinly sliced avocado
- Thinly sliced green onions
- Thinly sliced radishes
- Thinly sliced olives
Instructies
- Preheat the oven to 400°F (204°C).
- In a large bowl, whisk together the eggs, sour cream, ghee, salt, green chilies, cumin, onion powder, garlic powder, chipotle chili powder and two-thirds of the cilantro.
- Whisk the ingredients well to ensure all the eggs are fully combined.
- Set the egg mixture aside.
- Heat a 10-inch (25-cm) cast-iron skillet (or another nonstick, oven-safe skillet) over medium heat.
- Add the avocado oil.
- Add the potatoes and toss them to coat them in the oil.
- Sauté the potatoes for 7 to 10 minutes, stirring them occasionally, until most of them have a nice golden color.
- Add the onion, bell pepper and diced green onions, stirring to mix everything well.
- Sauté the mixture for 5 to 6 minutes, until the onions and the bell peppers are soft.
- Remove the skillet from the heat.
- Whisk the egg mixture one last time and pour it over the ingredients in the hot skillet, stirring everything together slightly.
- Place the skillet in the oven and bake the frittata for 15 to 17 minutes, or until it’s firm and the center is no longer jiggly.
- Remove the frittata from the oven and let it cool slightly, then garnish it with the remaining one-third of the cilantro, Chipotle-Tomatillo Salsa, avocado, sliced green onions, radishes and olives.
