Fiesta Frittata
| Qty | Ingredient |
|---|---|
| 8 | eggs |
| 1/2 cups | chunky salsa (optional) |
| 1/2 cups | reduced fat sour cream (optional) |
| 8 ounces | green chile peppers, diced |
| 1 teaspoons | garlic, minced |
| 1 | onion, coarsely chopped |
| 1 tablespoons | butter |
| 2 cups | Mexican cheese, shredded, divided |
| 8 ounces | low fat cottage cheese |
| garnish | cilantro sprigs (optional) |
Directions:
- Beat eggs; add cottage cheese and 1 cup Mexican cheese, blend well; set aside. In a 10-inch, non-stick, oven-proof skillet over medium-high heat, melt butter. Add onion and garlic; sauté until onion is tender, about 5-7 minutes.
- Add green chilies and stir to mix. Pour egg mixture over vegetables in skillet; cook for 2-3 minutes or until mixture looks set around the rim. Keeping mixture in skillet, bake in 350ºF oven until knife inserted in center of dish comes out clean or about 20-25 minutes.
- Sprinkle with remaining cup of cheese and place under broiler for about 1 minute to brown and melt cheese (watch carefully). Cut into wedges and serve with reduced-fat sour cream and salsa and garnish with sprigs of cilantro, if desired.
- Hint: To make the skillet oven-proof, wrap the handle with aluminum foil.