REID'S FAVORITE GREEN CHILI & POTATO FRITTATA
My husband and I are addicted to fresh green chilis...especially when they are in season. We eat them with everything and are always searching for ways to build new recipes. This was a surprise breakfast one morning that was made a few more times until I got it just right. The recipe is very healthy - low cal, low fat, some fiber....but you can make it with full-fat ingredients if desired.
Provided by Melanie B.
Categories Breakfast
Time 30m
Yield 1 frittata, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat skillet over medium high heat, spray on cooking spray, and layer Potatoes. Season with Salt and Pepper. Cook until they start to brown. DO NOT BURN!
- Lower the Heat to Medium.
- Add the scallions, green chilis, canadian bacon, and parmiggiano cheese (use a potato peeler to make thin strips). Add a bit more salt and pepper to season to your taste. Cook for about 2-3 minutes.
- Add the canadian bacon.
- Drop the Cream Cheese in randomly across the pan by teaspoon full. Toss the mixture to incorporate all ingredients.
- Add Egg Substitute and Cheddar Cheese. Lower Heat to Medium Low. Cook for about 3-4 minutes while the egg begins to set on the bottom. Place the Pan in a 375 degree oven for about 10 more minutes until egg is fully set.
- Remove from the oven and serve.
- I would recommend serving with a cheddar cheese sauce, but we are trying to keep it healthy these days. Also, I'd love to try it with butter (instead of the non-stick cooking spray), real eggs, and full fat cheeses.
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2BG STARS PRODUCTION
[email protected]Not bad, but I think I would have liked it better with a different type of cheese.
Rao Zubair
[email protected]Delicious! I will definitely be making this again.
Esa Williams
[email protected]This was my first time making a frittata, and it turned out great! It was easy to follow the recipe, and the frittata was cooked perfectly. I will definitely be making this again.
Ayano James
[email protected]I made this frittata for a brunch party, and it was a hit! Everyone loved it. The green chilies added a nice spice, and the potatoes made it hearty and filling. I will definitely be making this again.
Vidhi Joyram
[email protected]This frittata was easy to make and turned out great. I used a cast iron skillet, which gave it a nice crust. I also added some diced tomatoes and onions, which gave it a little extra flavor. I will definitely be making this again.
Real Life Fairy
[email protected]I'm not a fan of green chilies, so I used a milder pepper instead. The frittata was still very good. The potatoes were cooked perfectly, and the eggs were fluffy. I will definitely be making this again.
RFN RAFI
[email protected]This frittata was delicious! I used a combination of green and red bell peppers, and it gave the dish a beautiful color. The potatoes were cooked perfectly, and the eggs were fluffy. I will definitely be making this again.
Amin Farhadi
[email protected]I made this frittata for breakfast this morning, and it was a hit! My husband and kids loved it. The green chilies added a nice kick, and the potatoes made it hearty and filling. I will definitely be making this again.
Mark Besser
[email protected]This was my first time making a frittata, and it turned out great! I followed the recipe exactly, and it was easy to follow. The frittata was cooked perfectly, and the flavors were delicious. I will definitely be making this again.
Vincent Daniel
[email protected]This frittata is a great way to use up leftover potatoes. I used Yukon Gold potatoes, and they turned out perfectly. The green chilies added a nice spice, and the cheese made it gooey and delicious. I will definitely be making this again.
bushra naza
[email protected]I was really excited to try this recipe, but I was disappointed with the results. The frittata was dry and bland. I think I might have overcooked the eggs. I will definitely try this recipe again, but I will be more careful with the cooking time.
lilahs life in isolation
[email protected]This frittata was easy to make and turned out great. I used a cast iron skillet, which gave it a nice crust. I also added some diced tomatoes and onions, which gave it a little extra flavor. I will definitely be making this again.
Syed Jawad
[email protected]I'm not a huge fan of green chilies, but this frittata was still really good. The potatoes were cooked perfectly, and the eggs were fluffy. I would definitely make this again, but I would probably use a milder pepper next time.
Zoe Pantoja
[email protected]This frittata was a hit with my family! The green chilies added a nice kick, and the potatoes made it hearty and filling. I will definitely be making this again.