Indulge in a wholesome and flavorful culinary journey with our versatile corn and green chili frittata. This delectable dish, crafted with the goodness of fresh corn, vibrant green chilies, and a melange of aromatic spices, promises a symphony of flavors in every bite. Whether you seek a hearty breakfast, a light lunch, or a satisfying dinner, this frittata seamlessly adapts to suit your culinary needs. Dive into a collection of enticing recipes, each offering a unique twist on this classic dish. From the classic corn and green chili frittata to its vegetarian and gluten-free variations, these recipes cater to diverse dietary preferences. Embark on a culinary adventure and discover the versatility of this delectable dish.
Here are our top 7 tried and tested recipes!
GREEN CHILE FRITTATA
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 11
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.
CORN AND GREEN CHILI FRITTATA (WW 4 POINTS)
The green chiles you;ll find in squat little cans in the Mexican aisle of your supermarket are extremely mild, as they are usually seedless Anaheim peppers. If you prefer a little more spice with your eggs, substitue a jalapeno or two - fresh or canned - for the green chiles. Found in the Momentum Cookbook
Provided by Tee Angel
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
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.
SPICY CORN FRITTATA WITH TOMATOES AND SCALLIONS
Steps:
- Set a rack on the top shelf of the oven and preheat to 450 degrees F.
- In a large ovenproof skillet over high heat, warm 2 tablespoons of the oil. Add the tomatoes and saute for 2 minutes. Add the corn, cilantro, scallions, garlic, and jalapeno and saute for 2 more minutes or until the garlic is fragrant and the mixture thickens. Transfer the vegetables to a plate and let cool for several minutes. Season with salt and pepper, to taste.
- In a large bowl, season the eggs with salt and pepper. Beat them lightly with a fork, only enough to mix the whites and the yolks. Add the cooled vegetables and cold butter and stir to combine.
- Wipe out the skillet with a paper towel and put it over medium heat. Add the remaining 2 tablespoons oil, swirling it all around and up the sides of the pan. Add the egg and vegetable mixture and stir gently with the back of a fork without touching the bottoms and sides of the pan. Cover the pan, lower the heat, and cook for 1 to 2 minutes, or until the bottom of the frittata begins to set. Remove the cover and transfer the pan to the top shelf of the oven and bake until golden brown and puffed, about 15 minutes.
- Slide the frittata onto a serving platter, cut it into wedges, and serve immediately or cool and serve at room temperature.
GREEN CHILE FRITTATA
This rich recipe is great for either a brunch or breakfast. You can make this a day ahead if you want to serve it for an early morning breakfast. Just reheat in the microwave. You may use any combination of cheese in this recipe, even non-fat.
Provided by Melanie
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 1h10m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 225.1 calories, Carbohydrate 8 g, Cholesterol 213.7 mg, Fat 14.3 g, Fiber 0.4 g, Protein 16.1 g, SaturatedFat 7.4 g, Sodium 620.7 mg, Sugar 1.2 g
GREEN CHILE FRITTATA
This simple frittata packs a big punch when it comes to flavor. It's full of potatoes, sausage, green chiles and cheese for a complete breakfast all in one dish. Make it ahead and heat up for breakfast throughout the week. A quick salsa made with diced canned tomatoes goes on the side for extra flavor and color.
Provided by Gabriela Rodiles
Categories main-dish
Time 30m
Yield 8 servings
Number Of Ingredients 12
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.
GREEN CHILI FRITTATA
This makes a nice luncheon dish or for any light meal. I have also cut it into smaller squares and served it an an hous d'oeuvre.
Provided by CaliforniaJan
Categories Breakfast
Time 1h
Yield 8-12 serving(s)
Number Of Ingredients 8
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.
CORN WITH GREEN CHILIES
Yummy side dish my family begs for time and again! The green chilies are mild and give just the right amount of zip! Enjoy!
Provided by Mamas Kitchen Hope
Categories Cheese
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Saute onion and green chilies in the melted that has been melted in a saucepan just until the onion is tender.
- Add frozen corn and cook until heated through.
- Stir in shredded cheese and salt and pepper to taste and stir until the cheese is melted.
- Stir in sour cream to mix well and heat the sour cream up.
- Enjoy.
Tips:
- Use fresh corn and green chilies for the best flavor.
- If you don't have fresh corn, you can use frozen or canned corn. Just be sure to drain it well before using.
- You can also use other vegetables in this frittata, such as bell peppers, onions, or mushrooms.
- If you want a more cheesy frittata, you can add 1/2 cup of shredded cheese to the batter.
- Be sure to cook the frittata over medium heat so that it cooks evenly throughout.
- Serve the frittata hot or cold, for breakfast, lunch, or dinner.
Conclusion:
This corn and green chili frittata is a delicious and easy-to-make dish that is perfect for any meal. It is packed with flavor and nutrients, and it is also Weight Watchers friendly. So next time you are looking for a quick and healthy meal, give this frittata a try!
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