Green chili and eggs – a frittata recipe
There is almost nothing better than green chili and eggs for breakfast. One way to achieve that is the humble frittata—they are just too easy not to try them with everything. And as you know if you’ve read my blog before, I grew up in Albuquerque and I will put green chili on literally anything.
Green chili and eggs with sweet potatoes
This frittata has green chili and sweet potatoes and is just the thing for a fall breakfast. You could easily switch the Parmesan for goat cheese or even cheddar, and it would be nice with some green onions or herbs on top as well. Happy breakfast!
The sweet potatoes cut the heat of the green chili and the cream balances out the whole thing. The parmesan adds sharpness and crunch.
Green Chile Frittata
Ingredients
- 2 tbsp butter
- 1 small onion, diced finely
- 3/4 cup raw, diced green chili canned will work
- 5 eggs
- 3-4 tbsp heavy cream
- salt, pepper and garlic or garlic powder to taste
- 1/2 cup parmesan cheese, grated for the top
- 1 medium sweet potato, peeled and diced
Instructions
- Sauté the onion and sweet potato for a few minutes in a cast iron or other oven safe skillet over medium heat. Add the green chili, and let cook about 2-3 more minutes, stirring gently. Add the salt, pepper and garlic to the pan. Whisk the eggs and cream together and slowly pour them over the green chili mixture. Allow it all to cook on medium heat for about a minute, so a crust forms. Sprinkle the Parmesan cheese (or cheese of your choice) on top and place the skillet in the oven, preheated at 350, for ten minutes. And voila, green chili and eggs for breakfast. This would go well with some salsa but stands nicely on its own! It also keeps well in the fridge for a few days.
Ingredients
Two tablespoons butter
One small onion, diced finely
1 cup chopped and peeled sweet potatoes
3/4 cup raw, diced green chili (canned will work)
Five eggs
3-4 tablespoons heavy cream
Salt, pepper and garlic to taste (measure with your heart)
Parmesan for the top (about 1/2 cup)
Directions:
Sauté the onion and the green chili for a few minutes in a cast iron or other oven safe skillet over medium heat. Add the green chili, and let cook about 2-3 more minutes, stirring gently. Add the salt, pepper and garlic to the pan.
Whisk the eggs and cream together and slowly pour them over the green chili mixture. Allow it all to cook on medium heat for about a minute, so a crust forms. Sprinkle the Parmesan cheese (or cheese of your choice) on top and place the skillet in the oven, preheated at 350, for ten minutes. And voila, green chili and eggs for breakfast.
This would go well with some salsa but stands nicely on its own! It also keeps well in the fridge for a few days.
For another frittata idea click here.
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About The Author
Sarah
I am a mom of two and wife to a martial arts school owner, full-time social media professional and avid cook and gardener. I love creating recipes and involving my kids in the process. The food we cook is usually dairy-free and gluten-free, and sometimes paleo, but we make exceptions (ahem, sourdough bread). The “hippie” part of this blog comes into play in the ingredients we use—I’m pretty vigilant about the health of my family and you could even call me “crunchy.” The “modern” part is that I am busy! You won’t catch me making my own nut milk or churning butter (not that there’s anything wrong with that). I’m more than happy to take the shortcuts provided by our lovely grocery stores and online shopping —especially in the midst of this global pandemic.