Chile relleno frittata recipe
Chile Relleno Frittata recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- Frozen hashbrowns (enough to cover bottom of dishes — approximately 2 cups)
- 1/3 cup diced onions
- 3 Tablespoons margarine
- 2 to 3 teaspoons season salt
- 1-1/2 cups shredded cheese
- 1 small can diced Ortegachiles (mild)
- 10 eggs
- 1/2 to 3/4 cup milk
- 1/4 cup sour cream
- 1/2 tomato, sliced into wedges
- 1 cup salsa
Need two 9-inch pie plates (sprayed with non-stock cooking spray).
Saute together hashbrowns, onions, margarine and salt until potatoes are soft. Line bottom of each pie plate with potato mixture. Sprinkle cheese over top of potatoes (half in each dish). Sprinkle chiles over cheese.
Whip eggs, milk and sour cream together with fork. Pour on next (half in each dish). Bake both dishes together at 350 degrees for 25 to 30 minutes. Knife inserted in middle should come out clean. Slice each dish into 8 equal slices. Garnish with tomato wedges. Pour salsa into serving dish and set next to frittata.
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