Southwestern Frittata

Egg Dishes and Breakfast Entrees

Southwestern Frittata


Servings: 8-10

12 Corn Tortillas

14 ounces Green Chilies, Diced

3 cups Pepper Jack Cheese, Grated

1 Cup Onion, Diced

2 Cloves Garlic, Minced

4 Medium Tomatoes, Diced

10 Eggs Beaten

3/4 Cup Milk

1/2 Teaspoon Cumin

1 1/2 Teaspoons Salt

1/2 Teaspoon Black Pepper



Lightly oil a 9×13 inch baking dish. Mix onion and garlic with the grated cheese. Spread 1/3 of the chilies over the bottom of pan and 1/3 of tomatoes. Top with 4 tortillas, torn into one-inch strips. Cover with one cup of cheese mixture. Repeat layering until ingredients are used up. Whisk eggs and milk together and add all the spices. Slowly pour egg mixture over top layer of frittata. Sprinkle with Paprika. Cover with foil and refrigerate overnight.

The next day, preheat over to 350 degrees. Remove foil and bake frittata for 45 minuets until lightly browned and bubbly.