Chile Relleno Frittata

By GriegM

  • 2 tsp olive oil

  • 1 small can, diced green chiles

  • 1/2 tsp salt

  • 4 eggs , separated

  • 1 cup pepper jack cheese, grated

  • Black pepper to taste

  1. Preheat broiler. Pour olive oil into a 10-inch ovenproof frying pan over medium-high heat.

  2. Separate the egg whites and yolks. Beat the egg whites until you get soft peeks then fold the yolks back into the whites.

  3. Pour eggs into the pan then add the chiles over the top and cook until almost set but still runny on top, about 2 minutes.

  4. Sprinkle cheese over eggs and broil until cheese is melted and browned, 3 to 4 minutes.

  5. Slide frittata onto a serving platter and cut into wedges.

  6. I always loved Chile Relleno's and wanted something that still had the flavor without being deep fried, so with some experimentation I came up with this recipe. You can substitute any cheese you like the traditional cheese is usually mozzarella.

Nutritional Facts

** Nutritional Facts are estimated**
Amount Per Serving
Calories 160
Total Carbs 5 g
Dietary Fiber 2 g
Sugars 3 g
Total Fat 11 g
Saturated Fat 5 g
Unsaturated Fat 6 g
Potassium 281 mg
Protein 12 g
Sodium 304 mg

breakfast vegetarian ultra-low-carb vegetables eggs vitamin d calcium dairy stovetop broil anti inflammatory main dish

3 replies

gorrilla 2011-01-15 09:53:45 -0600 Report

Sounds interesting. I always loved Tex- Mex breakfast. I'l have to try this. Thanks for posting!

rwpsmith 2011-01-12 12:52:28 -0600 Report

oaxaca cheese is actually the traditional used. It's difficult to find outside the southwest though. Traditional mexican and tex/mex chefs in the area recommend jack cheese as a more authentic flavor.