CHEESY TORTILLA CHIP FRITTATA
Made with crushed tortilla chips and eggs, this frittata pulls inspiration from Tex-Mex style migas. Top with cheese for added comfort and bake to golden perfection!
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Whisk the eggs in a large bowl with 1/4 cup water, 1/4 teaspoon salt and a few grinds of pepper. Stir in the crushed tortilla chips and let soak 5 minutes.
- Heat 1 tablespoon olive oil in a 10-inch nonstick ovenproof skillet over medium heat. Crumble in the chorizo and cook, stirring, until no longer pink, 3 to 4 minutes. Add the scallion whites and cook until softened, 1 to 2 minutes. Spread the chorizo evenly in the bottom of the skillet and pour the egg mixture on top. Top with the cheese and bake until the eggs are browned around the edges and a knife inserted into the center comes out clean, 12 to 14 minutes.
- Meanwhile, combine the lettuce, radishes, scallion greens and cilantro in a large bowl. Drizzle with the lime juice and the remaining 2 tablespoons olive oil; season with salt and pepper and toss. Slide the frittata onto a cutting board; sprinkle with cilantro. Slice into wedges and serve with the salsa and the salad.
Nutrition Facts : Calories 650, Fat 47 grams, SaturatedFat 15 grams, Cholesterol 435 milligrams, Sodium 1320 milligrams, Carbohydrate 16 grams, Fiber 3 grams, Protein 33 grams, Sugar 6 grams
TEX-MEX MORNING FRITTATA - CLEAN EATING
Make and share this Tex-Mex Morning Frittata - Clean Eating recipe from Food.com.
Provided by teresas
Categories Breakfast
Time 30m
Yield 1 frittata, 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven 300°F.
- To make salsa, stir green onions with black beans, cilantro and pickled jalapeno.
- Drizzle with vinegar and oil, then toss to mix.
- Let stand while preparing frittata so the flavors can meld.
- In a bowl, whisk whole eggs, with whites and seasonings.
- Coat or spray an oven-proof non-stick, medium-sized skillet with olive oil and set over medium heat.
- Add red onion to skillet and cook for 2 minutes.
- Add corn and tomatoes, then eggs.
- Stir to evenly distribute ingredients.
- Cook just until bottom starts to become firm, 1 to 2 minutes, then bake in preheated 300°F oven until center is set when pan is jiggled, 10 to 12 minutes.
- Serve with the salsa.
Nutrition Facts : Calories 118.8, Fat 3.7, SaturatedFat 0.8, Cholesterol 62, Sodium 183.3, Carbohydrate 14.1, Fiber 3.7, Sugar 2.4, Protein 8.3
TEX-MEX FRITTATA
Make and share this Tex-Mex Frittata recipe from Food.com.
Provided by John Gambill
Categories Breakfast
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350F.
- Spray a large non stick skillet with Pam or similar spray release.
- Add olive oil.
- Heat over a medium flame.
- Dice onion and add to the skillet and cook until golden in color.
- Add Chorizo and cook until done, about 10 minutes, stirring often.
- Drain any fat.
- Add drained Rotel tomatoes and chiles, garlic, and spices.
- Simmer until reduced (about 10 mins), stirring occasionally.
- Meanwhile, combine Egg Beaters and evaporated milk in a mixing bowl and beat with a fork or whisk until frothy.
- Pour egg mixture over chorizo and tomatoes and cook until the eggs have set on the bottom and are nearly set on top (about 6 minutes)-- do not stir.
- Remove from stove and sprinkle with both cheeses.
- Place in a 350 F oven and cook until cheeses have melted and eggs have set on top (about 5 minutes).
- Remove from oven and let rest 2 minutes then serve.
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