*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I've made this recipe several times and it's terrific exactly as written. This weekend I put a different spin on it. The resulting "Vegetable Frittata" was a huge hit. I was looking for an egg dish that had fresh veggies in it. I found a highly rated Vegetable Frittata on AllRecipes that contained sauteed zucchini mushroom onion and bell pepper. However this recipe also contained lots of cream cheese half & half and other rich ingredients. While I'm SURE it was wonderful it also had about 40 grams of fat per serving. I was wanting something a little healthier. I followed this recipe as I always do only I sauteed the veggies as instructed in the OTHER recipe and used them in place of the green chiles. I mixed and bake the dish as instructed in this recipe. Swapping the veggies for the green chiles was my ONLY alteration. The dish was a HUGE hit -- my father-in-law AND my hubby (who's not a fan of zucchini) went back twice for more. From now on I'll alternate between the original recipe and my new "veggie frittata" version. GOOD STUFF!
A Big Hit! I was skeptical because I hate cottage cheese & have never heard of using it in an egg casserole recipe. Needing an egg dish that s healthier than the type that sits overnight (with bread & tons of cheese etc) I tried this. Great taste and texture just like the overnight type I always enjoy. To make it a bit healthier half of the eggs I used were just egg-whites and I added sautéed onions & mushrooms. The recipe tasted rich even with the low-fat cheeses. People raved!
I have made this several times for guests and for pot luck. Serve with salsa & sousr cream. Everyone loves it and I am frequently asked for the recipe. I have changed the cheese to mozzerella another time to colby/jack. I always prepare it a day in advance & micro to warm. Stays moist.
I needed a recipe to use up cottage cheese and came across this. I scaled it to 1/2 the original recipe size and cooked it in a smaller baking dish. I am pretty sure I forgot to put the baking powder in! Surprisingly the dish still puffed up a little bit without it. I had a couple of slices of leftover cooked bacon so I crumbled it and added to the ingredients. The dish made a satisfying dinner accompaniment. I think I may actually try it next time without the flour and just beat the egg whites separately to create volume making an even lower carb dish.
I served this as one of the main entrees for Easter brunch. I used a combination of Colby/Jack and Pepper Jack cheese to give it a little more kick. The only suggestion I have is to really watch the cooking time. After the initial 15 min. mine was done after another 25 min. instead of the 35-40 min. called for. I also sprinkled a little more cheese on and broiled the top just to give it some color. Next time I might try adding roasted red peppers or a few spoonfuls of salsa to give it more color and flavor.
This is wonderful. I saute onion and minced garlic with a sprinkle of chipotle powder and add to the other ingredients. I also line the baking dish with cut corn tortillas and then serve it with chopped tomatoes onion cilantro avocado and a sour cream green chili enchilada sauce.
I halved the recipe everything except I still added the full 7 ounce can of green chile peppers. We like our food spicy so noting other comments I added red chili pepper flakes cayenne and paprika. The flavour was still bland we could taste the flour and did not like the texture.
Review this recipe
Review this recipe
Thanks for adding your feedback.
Congrats! You saved Green Chile Frittata to your Favorites