Green Chili Frittata
Elevate your breakfast or brunch game with this zesty Green Chili Frittata, a vibrant and satisfying dish packed with bold flavors and wholesome ingredients. Made with fluffy eggs, creamy cheddar cheese, and a medley of roasted green chilies, sweet red bell peppers, and aromatic garlic, this frittata strikes the perfect balance between spicy and savory. The recipe comes together in just 30 minutes, thanks to simple prep and an oven-baked finish, making it an excellent option for busy mornings or weekend gatherings. Topped with fresh cilantro for a burst of herbal freshness, this easy, one-pan dish is as visually stunning as it is delicious. Whether enjoyed on its own or paired with a fresh salad or crusty bread, this Green Chili Frittata promises to deliver a hearty, flavor-packed experience. Perfect for food lovers searching for "spicy breakfast recipes," "easy frittata ideas," or "oven-baked egg dishes."
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Recipe Information
Ingredients
- 6 large eggs
- 0.25 cup milk
- 0.5 cup green chilies (roasted, peeled, and diced)
- 0.5 cup onion (finely chopped)
- 0.5 cup red bell pepper (diced)
- 2 cloves garlic (minced)
- 0.5 cup shredded cheddar cheese
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro (chopped, for garnish)
Instructions
Preheat the oven to 375°F (190°C).
In a medium-sized bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
Heat the olive oil in an oven-safe, non-stick skillet over medium heat.
Add the chopped onion and red bell pepper to the skillet. Sauté for 3-4 minutes, or until the vegetables have softened.
Stir in the minced garlic and diced green chilies. Cook for another 2 minutes, stirring occasionally.
Spread the sautéed vegetable mixture evenly in the skillet, then pour the egg mixture over the top. Gently stir to distribute the eggs and vegetables evenly.
Sprinkle the shredded cheddar cheese over the egg mixture.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is set and slightly golden on top.
Remove the skillet from the oven and let the frittata cool for 2-3 minutes.
Garnish with fresh cilantro, slice into wedges, and serve warm.
Nutrition Facts
Calories |
1049 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1182 mg | 394% | |
| Sodium | 2010 mg | 87% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 16.5 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 692 mg | 53% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1042 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
