This egg and cheese frittata has a spicy kick that makes it the perfect leading role for a weekend brunch.Ingredients
1 tsp Tabasco sauce
1/2 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
3 cups shredded Monterey Jack cheese
1 1/2 cups shredded Cheddar cheese
1/3 cup minced green bell peppers
2 tbsp sliced black olives
2 tbsp chopped green chiles
Lightly grease a 9-inch square pan. Heat oven to 375°F-190°C.
Combine eggs and Tabasco sauce in a mixing bowl. Use high speed on mixer to beat until light and fluffy, about 5 minutes.
Add flour, baking powder and salt. Mix well then stir in cheeses, green pepper, olives and green chilies.
Pour into prepared pan and bake 20-25 minutes.
Let stand 5 minutes before serving. Cut into 8 pieces.
- 22g Protein
- Dietary Fiber
- 247 mg
- 563 mg