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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 10 |
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This recipe is a modified version of the Southwestern Frittata served at the Joshua Grindle Inn. A wonderful B&B in Mendocino, Ca. I have modified it to more suit my family's tastes. Prepare the night before, and just pop into the oven in the morning for a special breakfast. We always have this as Christmas breakfast. It is in the oven baking while we open presents. You can use egg substitute, but if you do, add additional 1/2 to 1 cup grated cheese. Also, if you like spicy, increase green chilies to 14 oz, and use 1/2 teaspoon Cumin. You can also use corn tortillas instead of the whole wheat. Ingredients:
8 whole wheat tortillas |
7 ounces diced green chilies |
2 cups shredded monterey jack cheese |
2 cups shredded sharp cheddar cheese |
1 cup onion, chopped |
3 garlic cloves, minced |
4 medium tomatoes, diced |
10 eggs, beaten |
3/4 cup milk |
1/4 teaspoon cumin |
1 teaspoon salt |
1/2 teaspoon black pepper |
paprika (optional) |
cooking spray |
Directions:
1. Lightly spray a 9x13-inch baking dish.
2. Mix the onion, garlic and cheeses.
3. Mix the chilies and chopped tomatoes.
4. Cut or tear the tortillas into 1 inch strips.
5. Spread 1/3 of the chili and tomato mixture in the bottom of the pan.
6. Top with 1/3 of the tortilla strips.
7. Cover with 1/3 of the cheese mixture.
8. Repeat layers until all ingredients are used.
9. Beat eggs and milk together with the Cumin, Salt and Pepper.
10. Pour the egg mixture over the the layers.
11. Sprinkle with the paprika.
12. Cover with foil and refrigerate overnight.
13. Next morning, preheat oven to 350 degree.
14. Remove foil and bake for 45 minutes.
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