Ingredients for Southwestern Frittata
- Whole Wheat Tortillas
- Diced Green Chilies
- Monterey Jack Cheese
- Sharp Cheddar Cheese
- 1/2 cup chopped onion
- Garlic Cloves
- Tomatoes
- 6 large eggs (or equivalent egg substitute)
- 1/2 cup milk
- 1/4 teaspoon cumin (or 1/2 teaspoon for extra spice!)
- 1/2 teaspoon salt
- Black Pepper
- 1/2 teaspoon paprika
- Cooking Spray
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How to Make Southwestern Frittata
- Lightly spray a 9x13 inch baking dish with cooking spray.
- In a medium bowl, combine 1/2 cup chopped onion, 2 cloves minced garlic, 1 cup shredded cheddar cheese, and 1/2 cup Monterey Jack cheese.
- In a separate bowl, mix 1 (4 ounce) can diced green chilies (or 14 oz for extra spice!), and 1 cup chopped tomatoes.
- Cut or tear 6-8 corn or whole wheat tortillas into 1-inch strips.
- Spread one-third of the chili and tomato mixture evenly in the bottom of the prepared baking dish.
- Top with one-third of the tortilla strips.
- Cover with one-third of the cheese mixture.
- Repeat layers until all ingredients are used.
- In a large bowl, whisk together 6 large eggs (or equivalent egg substitute) and 1/2 cup milk. Stir in 1/4 teaspoon cumin (or 1/2 teaspoon for extra spice!), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour the egg mixture evenly over the layered ingredients in the baking dish.
- Sprinkle 1/2 teaspoon paprika over the top.
- Cover the baking dish with aluminum foil and refrigerate overnight.
- The next morning, preheat oven to 350°F (175°C).
- Remove the foil from the baking dish.
- Bake for 45-65 minutes, or until the frittata is set and lightly golden brown. Check for doneness with a knife inserted into the center – it should come out clean.
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
15g
Fat
71g
Carbs
11g
